What is the common practice of sweet and sour tenderloin?

The practice of sweet and sour tenderloin

1. The picture shows the whole tenderloin. In fact, it can be directly cut into small strips, and it can be processed without any trouble.

2. First cut into 5mm thick slices. Then cut a cross-shaped knife densely on the surface, and in turn cut a diamond-shaped knife densely at a 45-degree angle.

3.？ Finally, change the knife into a strip with a width of about 1 cm.

4. Add wine, soy sauce, salt and vinegar to the cut meat strips and marinate for half an hour.

5. Mix starch, flour and water about 1: 1:2 (volume ratio), add a little baking soda to make a batter ~ If you want to fry, it is best not to add eggs.

6. Preheat the oil pan and soak the marinated tenderloin in the batter. As shown in the figure, you can roughly see the thin consistency of the batter.

7. throw it into the oil pan and fry, fry, fry? Stir-fry until the surface is slightly yellow ~ take a bite at this time. Because of adding a little baking soda, the batter is fluffy and a little bubbly. If you don't add it, the shape is straight and straight, and all of them are fried and set aside.

8. Add sugar and balsamic vinegar to tomato sauce, and then thicken with starch water to get sweet and sour juice. Generally speaking, juice with tomato sauce is better, but I prefer the version without tomato sauce, but because the vinegar in the dormitory is too sour, I can only make a tomato sauce version without much use.

9. Roll the fried meat strips in the sauce. Dip it evenly and you can go out of the pot. You'd better eat it right away after cooking.