Sweet and Sour Pork

Overview

It’s also a classic dish, but I’ve changed it using southern steps to make your dish more distinctive, refreshing and delicious. I hope you all like it

Tags

• hot dishes
• old mature vinegar
• qingjiang cuisine
• sesame
• sweet potato powder
• tenderloin
• white sugar
• ketchup
• pepper
• salt

Ingredients

Steps

1. 1 Slice the tenderloin into square strips. Sprinkle with pepper, sprinkle with a little salt and marinate for half an hour (to add flavor and increase the elasticity of the meat)

   

2. 2 Blanch Qingjiang vegetables and serve on the plate

   

3. 3 After marinating, pour in starch (sweet potato powder is recommended), add a little water and mix well (it is not recommended to make a paste 1. If there are less than 2 drops of starch, there will be 3 square meters of firewood everywhere). This way the starch will be unevenly distributed, and the texture will be crispy after frying

   

4. 4 Heat the oil until it is five minutes hot, and fry each strip one by one (if you accidentally put your fingers in the oil ╮(╯▽╰)╭), gently toss them together without turning them, and do not flip them immediately after

   

5. 5 Fry in batches, then scoop out the side after frying

   

6. 6 After everything is fried, raise the oil to 90% heat and fry again. Fry everything again (to make it crispier and reduce the oil)

   

7. 7 Fried and ready to serve

   

8. 8 Pour off the oil, pour a little water into the pot, add tomato paste, sugar, a little salt, and aged vinegar (no need to use soy sauce to make the red highlights)

   

9. 9 After the water boils, pour in the water starch (add some water to the sweet potato powder) and stir clockwise (don’t pour it all, just pour it little by little and it’s almost done)

   

10. 10 Pour it on top (turn over without tipping the pan 1 so it's crispier 2 lightly dipped to better reflect the flavor), sprinkle with some sesame seeds