You don't need to go to a restaurant to eat sweet and sour tenderloin, you can tell you how to hang the paste and adjust the juice, and make it at home

Reading guide in this issue: You don't need to go to a restaurant to eat sweet and sour tenderloin, and you can tell you how to hang paste and adjust the juice, and make it yourself at home

Sweet and sour tenderloin is one of the traditional home-style dishes, this dish is made of pork loin as the main ingredient and seasoning, the color is red-hot, the taste is sweet and sour, and it makes people have an appetite, and it is a must-have dish for festive family dinners. This dish is found in many local cuisines, and the method is slightly different. The traditional old-fashioned sweet and sour sauce is made with sugar and vinegar, and now tomato sauce is added.

The sweet and sour tenderloin is a favorite of children and ladies alike, young and old. If you want to eat sweet and sour tenderloin, you don't need to go to the restaurant to eat, teach you the new sweet and sour tenderloin, use the method of tomato sauce, hang the paste, and adjust the juice to tell you, learn to make it yourself at home, guests at home or holiday banquets, you might as well make a plate of sweet and sour tenderloin at home, show your hand, and ensure that it is popular. Here's how to do it:

【Sweet and sour loin】Ingredients required: 1/2 kg of pork loin, 1 section of carrot, 3-4 tablespoons of tomato paste, appropriate amount of oil and salt, 1 section of green onion, 1 slice of ginger, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, 1/2 teaspoon of white pepper, 4 tablespoons of sugar, 2 tablespoons of rice vinegar, 5-6 tablespoons of starch,

Steps:

1. Pork is made of pork with a spine, and the meat is more tender. Cut the tenderloin into 1 cm thick slices and then into 1 cm thick strips.

2. Put the tenderloin strips in a large bowl, add a little salt, white pepper, light soy sauce, cooking wine, grab it with your hands, grasp the seasoning evenly, grasp the meat strips strongly, sticky, and marinate for 10 minutes.

3. Prepare the seasoning, cut the green onion and ginger into cubes and the carrot into strips.

4. Add starch and 1 tablespoon of oil to the marinated meat strips.

5. While grasping with your hands, pour in an appropriate amount of water, the paste is not too thin, fully grasp the paste and mix evenly, so that each strip of meat is coated with a layer of starch paste.

6. Add oil to the pot and cook it for about 6-7 years, then fry the meat strips into the oil pan one by one, fry the meat strips until they are set, and remove the meat strips for later use. If the amount of oil is not much, fry the meat strips in two batches, the amount of oil is less, the meat is more, the oil temperature cannot rise, and the meat strips are easy to fry and stick together.

7. The oil temperature in the pot rises to 7-8 to become hot, add the meat strips and fry them again, fry the meat strips until the color is golden, crispy on the outside and tender on the inside, remove the meat strips, drain the oil and set aside. Put the carrot strips into the oil pan for a while, immediately remove and drain the oil and set aside. Re-fry the meat strips, don't fry them for too long, the fried time is too long, the meat is hard, and it is not tender to eat.

8. Pour out the oil in the pot, leave a little base oil, add tomato sauce and sugar, rice vinegar, a little salt, fry over low heat, and stir constantly with a spoon to prevent the bottom of the pot from sticking.

9. When the sauce becomes thick, add the green onion and ginger, a little water starch, and stir well.

10. Add the fried meat strips and carrot strips, stir-fry quickly over high heat, and put them on a plate. A plate of sweet and sour tenderloin is ready.

Tips: Potato starch or cornstarch can be used for starch. The meat strips should be fried twice, and the meat strips should be fried again and again, the first time the meat strips should be fried until they are set, and the second time the meat strips should be fried until they are crispy on the outside and tender on the inside.