To make sweet and sour tenderloin, master the ratio of "all-purpose sweet and sour sauce", sweet and sour, and it will be successful at the first time

Sweet and sour dishes have always been loved by people, especially by female friends and children, sweet and sour dishes are very good in terms of color, taste and texture, sweet and sour appetizing, especially satisfying.

Today, I will share with you the specific method of sweet and sour tenderloin, master several small details, and make sweet and sour tenderloin at home.

---【Sweet and sour tenderloin】---

Prepare ingredients: 300 grams of tenderloin, an egg, an appropriate amount of potato starch, a little flour, an appropriate amount of aged vinegar, an appropriate amount of sugar, an appropriate amount of tomato paste, an appropriate amount of water, a little salt, a little light soy sauce, a little white pepper, and a little cooking wine.

Steps:

1. Cut the tenderloin into strips about 1 cm wide, put it in a basin, add a little salt, a little light soy sauce and white pepper to mix evenly, marinate for 10 minutes, and add a certain flavor to the tenderloin. The price of tenderloin is relatively expensive, and you can also use the tenderloin to operate, which is cheaper.

2. After marinating the tenderloin, beat an egg, add two teaspoons of potato starch and one teaspoon of flour, stir in one direction, and evenly coat the surface of the meat strips with a layer of batter.

3. Add an appropriate amount of cooking oil to the pot, heat the oil to four or five hot, turn the heat to medium heat, put the meat strips hanging on the batter into the oil pan in turn, and fry until the surface is set and the color is golden. The first time to fry the meat strips should not be too long, about 40-60 seconds, and the meat strips can be fried until the surface is golden brown.

4. Continue to raise the oil temperature in the pan to 6-7 to become hot, put the fried meat strips into the oil pan for re-frying, the re-frying time is about 20 seconds, fry until the surface is crispy, and then remove the oil. The sweet and sour tenderloin wants to be crispy on the outside and soft on the inside, and the meat strips must be fried twice, the first time to be finalized, and the second time to be crispy.

5. Prepare a small bowl, add one teaspoon of potato starch, two teaspoons of aged vinegar, three teaspoons of sugar, four teaspoons of tomato paste, and five teaspoons of water to the bowl, and stir well with chopsticks. The ratio of all-purpose sweet and sour sauce, starch, aged vinegar, sugar, tomato paste, and water is 1:2:3:4:5.

6. Sit on the pot and turn on the heat, pour the seasoned sauce into the pot, and stir constantly with a spoon to burn the soup until thick.

7. Then add the fried meat strips, turn on high heat and stir-fry quickly, so that the juice evenly wraps the meat strips.

Finally, serve on a plate, sprinkle with a dash of white or black sesame seeds, and serve.