The tenderloin wrapped in a thick sauce is crispy on the outside and tender on the inside. You can feel the firmness and tenderness of the meat when you eat it in your mouth. When you eat it in the winter sun, you can eat white rice with the sauce. It is a very happy thing.
Use the back of a knife to loosen 500g tenderloin, cut into strips, add 1 tablespoon of cooking wine, half a tablespoon of salt, a little white pepper and 1 egg.
Grab well and marinate for 20 minutes.
The marinated tenderloin is coated with an appropriate amount of starch, and the excess starch is patted. The secret of zero failure lies in directly coating with dry flour, which can make the ribs taste crispy on the outside and tender on the inside.
Heat oil from the pan to 60% heat (about 160 degrees), add the powdered tenderloin, and fry on medium and low heat until it is cooked through; when the pan is heated to 90% heat (about 190 degrees), re-fry For the second time, deep-fry on high fire until the surface is golden and crisp, remove and set aside.
Leave a small amount of base oil in the pot, add an appropriate amount of tomato sauce and stir-fry on medium heat, add a little white vinegar, half a spoon of salt and 1 spoon of sugar, add a little water, and then pour a small bowl of water starch (water: starch=1:1) , Turn the fire to thicken the juice.
Stir-fry the fried tenderloin, evenly coat with tomato sauce, turn off the heat and serve. Sprinkle a little cooked white sesame seeds and shredded green onion, the sweet and sour pork tenderloin in tomato sauce is finished!
There are skills in cooking delicious dishes, and every dish I have has a small coup
Sweet and Sour Pork
Amount Per Serving
Calories 397Calories from Fat 117
% Daily Value*
Saturated Fat 4g25%
Trans Fat 1g
Vitamin A 148IU3%
Vitamin C 2mg2%
* Percent Daily Values are based on a 2000 calorie diet.