Sweet and sour pork tenderloin is one of the classic traditional Chinese dishes. This dish is mainly made of pork tenderloin with flour, starch, vinegar and other condiments. It is sweet and sour and makes people appetite. This dish is found in Zhejiang cuisine, Shandong cuisine, Sichuan cuisine, Huaiyang cuisine, Cantonese cuisine, and Fujian cuisine.
Shandong cuisine
Material
Ingredients: 250 grams of pork tenderloin, 750 grams of clean oil (100 grams of actual consumption).
Accessories: chopped green onion, 2g minced ginger, 35g egg liquid, 70g water starch, appropriate amount of flour, 10g sesame oil, appropriate amount of broth
Seasoning: 20 grams of cooking wine, 50 grams of vinegar, 60 grams of sugar, 2 grams of salt
Specific operation
- Wash and slice the meat, add egg liquid, water starch, and flour to mix well.
- Put cooking wine, sugar, vinegar, salt, green onions, ginger, water starch in a bowl, and mix a little soup into juice.
- Put the oil in the pan and heat it to 50% heat, add the meat slices, and fry until it is charred and crispy, and remove the oil to control.
- Leave the oil in the bottom of the pot, cook in the sweet and sour sauce, pour the meat slices, turn the spoon, and pour the sesame oil out of the spoon.
Sichuan cuisine
Material
Ingredients: a fresh washed tenderloin, tomato sauce.
Accessories: vegetable oil, ginger, garlic, 1 egg, appropriate amount of flour, and a little parsley.
Seasoning: salt, chicken essence, sugar, cooking wine.
Specific operation
- Use a knife to cut the washed tenderloin into loin strips of equal length;
- Batter the tenderloin (1) Peel the ginger and garlic, wash and chop them into fines for later use. Chopped into fines is to not affect the appearance in the end; (2) Debug the cooking wine, eggs and appropriate amount of flour evenly and set aside, you can put an appropriate amount of cold water , It depends on the eggs and flour you use. If you don’t use flour, you can use more eggs. Basically, 4 eggs and 3 teaspoons of flour will do. (3) Fully combine the cut tenderloin strips with the batter;
- Deep-fried tenderloin strips (1) Turn on the induction cooker or gas stove, put the pan on the stove and put the pan in the pan until it is oiled, so that the oil just covers the tenderloin; (2) At this time, you need to wait patiently for the oil to heat up Then, put the tenderloin into the pan and fry it until the surface of the tenderloin strips, turn yellow and remove it, and let it cool naturally. The next step requires attention: Put the tenderloin into the pan one by one with chopsticks. First, the meat should not stick together and affect the appearance and taste. The heat should be medium-high to avoid the outer coke and the inside; (3) Heat the oil again and then fry the chilled tenderloin again into the pan and fry it until it is golden. Medium and standby, in this process, high heat is used to make it brittle;
- Pour out the excess oil and leave a little oil in the pan, then put the ginger and minced garlic into the pan and fry until fragrant. Finally, stir the prepared sugar and appropriate amount of tomato paste into the pan until it is bright red and fragrant. ；
- Put all the golden tenderloin strips just fried into the pan and stir-fry until the sauce is fully combined with the tenderloin strips, then remove and serve;
- Wash the prepared coriander and chives, cut the chives into chopped green onions, put a little coriander on the fried sweet and sour tenderloin, and sprinkle the chopped green onion on the sweet and sour tenderloin at will, so that a sweet and sour crispy The sweet and sour pork tenderloin is ready.
Zhejiang cuisine
Material
Ingredients: 250 grams of pork tenderloin.
Accessories: 25 grams of sugar, 10 grams of flour, 15 grams of Shaoxing wine
Seasoning: 10 grams of sesame oil, 25 grams of soy sauce, 25 grams of vinegar, 5 grams of shallots, 750 grams of cooked vegetable oil (about 50 grams), 1 gram of refined salt.
Specific operation
- Tenderloin shredded
- Add salt, pepper, shredded ginger, and egg white to marinate for 15 minutes
- Remove the shredded ginger and place it on a large plate. Sprinkle the starch while grasping it until all the shredded pork is coated with starch and do not stick to each other.
- Shake off the excess starch and fry in a frying pan until the surface is slightly yellow
- Leaching
- Bomb again
- Leave a small amount of base oil in the pot, pour in tomato sauce, add a small amount of sugar and vinegar to fry small bubbles, pour in a small bowl of water starch, and boil until the soup thickens
- Pour in the fried tenderloin and stir evenly
- Sprinkle with cooked white sesame seeds and serve on a plate
