Sweet and Sour Pork

Overview

I have been fond of having a sour taste since I was a child, and I struggled to study abroad. So I started researching on my own, asked the master, and finally came up with this sweet and sour pork tenderloin that is crispy on the outside and tender on the inside, with just the right amount of sour and sweet!

Tags

• hot dishes
• cooking wine
• ginger powder
• pork
• white sugar
• white vinegar
• ketchup
• minced green onion
• pepper
• salt
• soy sauce

Ingredients

Steps

1. 1 Tap the tenderloin with the back of a knife. This is to loosen the fibers of the meat and make it tender when you eat it. The tenderloin is already tender, but it will become double tender when you tap it. Just cut it a little thinner than your little finger.

   

2. 2 Then add half a bottle of cooking wine. Don’t add too much to remove the fishy smell, otherwise the strong smell of cooking wine will affect the taste, so the meat must be fresh. Add pepper, salt and an egg, mix well and marinate for 30 minutes to allow the meat to absorb the seasoning and egg

   

3. 3 Then add half a bottle of cooking wine. Don’t add too much to remove the fishy smell, otherwise the strong smell of cooking wine will affect the taste, so the meat must be fresh. Add pepper, salt and an egg, mix well and marinate for 30 minutes to allow the meat to absorb the seasoning and egg

   

4. 4 While the meat is marinating, you can adjust the sauce. Take a small bowl and add 100g of white sugar, 100ml of white vinegar (I only have mature vinegar here, so almost 60g of mature vinegar mixed with water will have the same taste), 60g of tomato paste, 5g of soy sauce, and a little minced green onion and ginger

   

5. 5 After the meat is marinated (30 minutes), add a large amount of starch (also known as dry starch, cornstarch, potato starch) and flour (both low-gluten flour and high-gluten flour are acceptable), and then mix well with your hands. If it is too dry, add some water with your hands and mix well.

   

6. 6 Heat the oil in the pot (the oil temperature should not be too high). I use the frying oil specially bought in the supermarket. The fried things are crisper and the price is cheaper than ordinary cooking oil. Then fry the meat in two steps. 1. Take a tenderloin wrapped in batter and put it into the pot. If there are bubbles floating around, it means the oil temperature is appropriate. Keep this oil temperature and put the tenderloins one by one. Fry until golden brown and take out.

   

7. 7 Then the fire is heating, and you feel that the oil is about to smoke. Then put the fried meat back for about 20 seconds. It should not be too long or it will be too old. It's best to line the plate with kitchen paper to absorb the oil.

   

8. 8 While the meat is frying, add the sauce to another pot, heat it, and bring it to a boil. If the soup is not thick enough, just add some water starch. After finally taking out the meat, pour a spoonful or two of the oil used to fry the meat.

   

9. 9 Just put the fried meat in and stir it. Of course, if you want to eat it crispier, you can also pour the juice on the meat.

   

10. 10 This dish needs to be eaten while it's hot, so it's best to cook it last.

    

11. 11 This dish needs to be eaten while it's hot, so it's best to cook it last.