Home-made sweet and sour fillet
Food Ingredients
Pig Tenderloin
300g
cooking wine
A little
Salt
2 grams
Eggs
1
tomato sauce
4 scoops
Water
4 scoops
Sugar
2 less
white vinegar
2 scoops
corn starch
40g
Flour
40g
Step
1
Cut the fillet into square strips about one centimeter thick, add a little cooking wine, a spoonful of salt and an egg to marinate for half an hour.
2
40 grams of corn starch➕Flour 40 grams, evenly wrapped in meat outside.
3
Relax the oil in the pan, boil the oil to about 160 degrees, fry the meat strips one by one for about 2 minutes until the surface is yellowish and comes out of the pan. This is what is usually referred to as medium oil temperature. Chopsticks bubble on the edge.
4
Heat the oil to about 200 degrees, pour all the meat strips and fry them for about one minute until they are golden and crisp. commonly referred to as high oil temperature. If there is no kitchen thermometer, take out the tenderloin and burn it for about a minute or two, and the oil surface will have lampblack coming out. Putting in the tenderloin will have a big bubble.
5
4 tablespoons of tomato sauce, 4 tablespoons of water, 2 tablespoons of sugar and 2 tablespoons of white vinegar, mix well for later use.
6
Mix evenly, pour into a clean pan, bring to a boil, add a little water starch to thicken.
7
Pour into the meat strips quickly turn and mix evenly, out of the pot. A little more sesame would look better.
about
Ten yuan to get sweet and sour poached eggs that are a hundred times better than meat.❗super appetizing
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