Cherry pulp

Overview

The origin of cherry meat, a famous Northeastern dish [cherry meat], is actually very simple. It is called cherry meat because of its bright red color and sweet and sour taste.

Tags

• dessert
• cooking wine
• pork tenderloin
• starch
• vinegar
• white sugar
• ketchup
• salt
• vegetable oil
• white pepper

Ingredients

Steps

1. 1 Food

   

2. 2 Cut the tenderloin into 1.5cm small cubes and soak the starch in water

   

3. 3 Marinate the tenderloin pieces with salt, pepper and cooking wine for ten minutes and adjust the bowl of sauce (white sugar, vinegar, starch and water, stir well)

   

4. 4 Pour off the remaining water from the soaked starch and put it into the meat to mix well

   

5. 5 Heat the oil in the wok, add the meat one by one, fry until it is set, take it out, increase the oil temperature, add the meat pieces and fry again, until the skin is crispy, take it out

   

6. 6 Pour off the remaining oil, add tomato paste and stir-fry until it tastes sour, pour the juice into the bowl, and heat until thick

   

7. 7 Add the fried meat pieces and stir-fry evenly

   

8. 8 Take out and serve on a plate