Sweet and Sour Pork (=＾● ⋏ ●＾=)
Overview
Sweet and sour pork loin is simple and delicious. What’s better than sweet and sour pork ribs is that it has no bones. It’s perfect for foodies who are too lazy to spit out the bones and want to eat more meat. The meat is tender and delicious. Adding a little tomato sauce makes the taste even better~~
Tags
Ingredients
Steps
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Preparation materials: 500g tenderloin, 80g sugar, 100g vinegar, 60g tomato sauce, 5g soy sauce, 5g cooking wine, chopped green onion, minced ginger, cooking oil, eggs, pepper, salt, cornstarch and flour
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Marinating method: Soak the tenderloin in rice washing water, rinse it with water, pat it loose with the back of a knife and cut into strips
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Add pepper, cooking wine, salt and eggs and mix well
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Put it in the refrigerator and seal it for 1 hour or more to let the meat taste~~
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Add cornstarch and flour and mix well in a ratio of 2:1 (flour is added to make the fried meat crispier~~), and each piece of meat should be evenly coated in flour~~~
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Heat the oil until it is 80% hot. After adding the meat, bubbles will appear around the meat, indicating that the oil temperature is enough. Turn down the heat and fry the tenderloin until golden brown
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When one side is fried, turn it over and fry the other side. Once both sides are golden brown, you can scoop it up~~
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In another pot, add 100g of vinegar, 80g of sugar, 60g of tomato sauce, 5g of soy sauce, 5g of cooking wine, scallions and minced ginger and bring to a boil (I made the tomato sauce myself, and the taste is of course different from what is on the market, so you can adjust this recipe according to your own taste~~~)
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Heat the frying oil just now until it starts to smoke, pour the fried tenderloin in again, and fry for about 20 seconds. This will force out the excess oil and make the surface of the meat more crispy~~~
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Remove the tenderloin and add to the sauce pan
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Mix quickly
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Serve it up and eat it while it’s hot~~~
