In the simplest way, you can also make a plate of sweet and sour tenderloin!

The sweet and sour tenderloin tastes crispy, sweet and sour, especially after the mouth.

The first is pickling: the process of marinating is actually the process of absorbing the flavor and removing the fish. Salt is the soul of every dish. Cooking wine, white wine or ginger juice can be a good way to remove the fishy smell of meat, and you can get off to a good start by waiting patiently for a few minutes. Secondly, when adjusting the paste, the flowing starch paste that is not thin or thick and can be drawn is the best. In addition, it is important to control the oil temperature when frying. The first time you need to fry it slowly over low heat, the tenderloin turns white and swells, basically the meat is eight ripe, and the taste is crispy and not easy to be soft when you fry it again. The last step is to adjust the sweet and sour sauce, which can be prepared according to your favorite, if you like a little sweeter, then put a little less vinegar and a little more sugar, you can master it yourself.

Sweet and sour tenderloin

Ingredients: 400 grams of pork tenderloin, 2 tablespoons of cooking wine, 2 teaspoons of white vinegar, 4 teaspoons of sugar, 50 grams of tomato paste, 1 egg, 5 teaspoons of water, appropriate amount of cornstarch, a little salt

Step 1: Wash the tenderloin, carefully cut off the fascia on the back of the tenderloin with a knife, then cut it into chopstick-like strips and put it in a basin, add salt and cooking wine, grasp it well with your hands, and marinate for 10 minutes.

Step 2: Mix a sweet and sour sauce. 5 teaspoons of water, 50 grams of tomato paste, 4 teaspoons of sugar, 2 tablespoons of white vinegar, 2 tablespoons of starch, stir well and set aside.

Step 3: Prepare the batter. Eggs, starch, flour and a little water are mixed into a runny batter and a teaspoon of cooking oil is added to make the fried tenderloin crispy and crispy, and to prevent the strips of meat from sticking to each other. Then mix well with your hands, so that each loin is evenly coated with a layer of batter.

Step 4: Heat the oil in the pot, the oil temperature is 50% hot, you can also insert the chopsticks into the oil, and when there are small bubbles around the chopsticks, the oil temperature can be done. Use chopsticks to put the tenderloin into the pot one by one and fry it slowly over medium-low heat, the tenderloin gradually turns white and swells, and takes out to cool for 1 minute.

Step 5: The oil temperature continues to rise to 60% hot, put the fried tenderloin into the pan and fry it again, fry it until golden brown and remove it for later use.

Step 6: Pour sweet and sour sauce into the pot, boil over low heat to make small bubbles, add the fried tenderloin, stir-fry evenly, sprinkle in an appropriate amount of cooked sesame seeds after serving.

Tips:

According to years of experience, it is best to use cornstarch to make sweet and sour tenderloin, so that the fried tenderloin has a crispy texture on the surface.

Re-bombing cannot be omitted. Only after a second re-frying will the tenderloin be more crispy and not soft.