Sweet and Sour Pork
Overview
Sweet and sour pork tenderloin is one of the classic traditional dishes. It uses pork tenderloin as the main ingredient. It is sweet and sour and will whet your appetite. This dish is found in Zhejiang cuisine, Shandong cuisine, Sichuan cuisine, Huaiyang cuisine, and Cantonese cuisine. This dish is also one of my children’s favorite dishes. It will be sold out as soon as it is served. It is simple to make and everyone can try it
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Ingredients
Steps
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Prepare the required main ingredients. The black eggs are very small. If they are large, half of them will be enough
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Cut the tenderloin into long strips about half a centimeter thick. Marinate it with eggs and a small amount of salt for a while. Just a little salt is good. It is not for saltiness. Adding a small amount of salt can make the sugar sweeter. If you want it sweeter, add salt first
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Coat evenly with a layer of cornstarch, making sure that every strip of pork is evenly coated. Shake off any excess flour later
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Heat the oil pan until it is 60% hot, deep-fry the tenderloin once, then take it out and fry it again. This will make the tenderloin crispy on the outside and tender on the inside
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Pour off the excess oil and leave the base oil in the pot. You don’t need to wash the pot. Mix the water starch, tomato paste, sugar, vinegar and white sesame seeds and bring to a boil. You can taste it yourself. If the sweet and sour is not enough, add more according to your taste
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Pour the tenderloin into the sweet and sour sauce, toss and coat evenly, then serve
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Finished product
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Finished product
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Finished product
