[Why is the sweet and sour pork fillet so delicious in the hotel? You can see the steps you can take. Why is the sweet and sour pork fillet so delicious in the hotel? You can see how you can cook it]

Home > sweet and sour > Why is the sweet and sour pork fillet so delicious in the hotel? You can do it too.

Why is the sweet and sour pork fillet so delicious in the hotel? You can do it too.

it's also crisp when it's cold, it's special for children with no appetite

Food Ingredients

Eggs 1

Pig Tendinloin 350g

ground pepper 1/2 tablespoon

cooking wine 1/2 scoop

Salt 1/2 gram

Fried meat paste: Corn starch and flour ratio 1:1➕A little baking powder

After mixing, add egg yolk, water and a spoonful and a half of cooking oil to mix into a paste

Sweet and sour sauce: Tomato sauce, white vinegar, white sugar ratio 1:1:1

Step

Cut the fillet into thin strips with a knife, wash it, add salt, pepper, cooking wine and the egg white of an egg, grab it and marinate it for half an hour to taste.

Flour, corn starch 1:1 add a little baking powder, add egg yolk and edible oil, mix well with clear water, add clear water slowly, don't add too much at once, dilute

Forgive me for being lazy. I use plastic bags to adjust the batter every time. I can save the final brushing step. I put the pickled meat in the batter and just hang a thin layer of batter.

60% of the oil temperature fried meat, the shell becomes hard and fished out, 60% of the oil temperature is the slight smoke on the oil surface

Don't pass this state

Then the oil temperature rises and fry again until it is golden and crisp. Knocking with chopsticks can obviously feel very crisp. At this time, it is also delicious to eat with pepper and salt.😋

🍅: Put more oil in the frying pan. Don't be reluctant to put ketchup. The sauce saved by the sauce is not enough to cover the meat. I put half a bowl of ketchup. Slowly stir-fry the ketchup with small fire until it changes color. Add white vinegar and white sugar. Open the fire to cook the vinegar flavor. After stirring, add water starch to thicken and boil for a while. Don't cook too thin.

After turning off the fire, pour in the fried fillet and stir-fry evenly, crisp outside and tender inside, sweet and sour

Some people like to put a little garlic powder in the juice boiling step to improve the flavor, as you like.🧡Several kitchen friends privately believed that I said why the fillet was not crisp, which was the last step! The sauce should be fried a little thicker, pour in the fillet and stir-fry it quickly and evenly! Be sure to hurry up with this process, and some people are afraid that if the sauce is not fried well, put it into the fillet and stew it together until the juice is collected! It's weird if it's crispy. Put the juice away and then put the fried fillet! After stewing, he said that the prescription was not good and the meat was not crisp.😵‍💫What is fried and crispy and stewed is finished.