How to make sweet and sour fillet?

Pork tenderloin 8 Liang

Accessories:

A little salt (gravy), cooking wine (gravy) 1/2 teaspoons, half a piece of Le Jia old hen soup, 20g of sugar, 3 teaspoons of soy sauce, 2 teaspoons of white vinegar, 2 teaspoons of cooking wine, proper amount of starch, 5g of chopped green onion, 5g of Jiang Mo, 5g of minced garlic, a little salt and 8 taels of oil.

Step 1:

All the materials are ready.

Step two:

Wash pork tenderloin, cut into strips, add cooking wine and salt, and marinate for about 15 minutes.

Step 3:

Mix the starch into paste and paste the meat strips. It is advisable to evenly wrap the meat slices with a layer of starch paste, not too thick.

Step 4:

The pot is hot, pour the oil. When the pot is 70% hot, fry the tenderloin in the pot until the surface is slightly yellow. Remove and control the oil. Pour the fried tenderloin into the pot again and fry it again. Remove the oil control when the surface is golden.

Step 5: Take a small bowl and add soy sauce, Le Jia thick soup, salt, white vinegar, sugar, starch and a little water to make juice.

Step 6: Add a little oil to the pot, add Jiang Mo and minced garlic, stir-fry until fragrant, then add the sauce and heat. Pour in the fried tenderloin and stir fry quickly to get juice.

Step 7: After the sweet and sour juice is evenly wrapped on the tenderloin, sprinkle a little chopped green onion. After the pot, the tenderloin wrapped in sauce is more delicious, sweet and sour because of the addition of thick soup treasure.