What is the traditional practice of sweet and sour tenderloin?

Today, I will share with you the practice of a traditional famous dish "sweet and sour pork tenderloin". Sweet and sour tenderloin is a delicious and nutritious banquet dish. Although it is unified and different in major cuisines, as far as my personal taste is concerned, I prefer Shandong cuisine. In fact, it is not difficult to make a sweet and sour tenderloin, which is crisp outside and tender inside. As long as you master cooking skills, it will be much easier. First, put it in a colander when frying to prevent it from sticking to the pot. Stir-fry the tenderloin quickly and then stir-fry, and the shredded pork will taste crisp and tender outside. Cook the tomato sauce for a while until the color of the sauce becomes redder than the color of the tomato sauce, otherwise the finished product is not beautiful enough.

Sweet and sour pork

1. Prepare a large piece of lean pork, preferably tenderloin. Now the tenderloin is too expensive, so I'll use lean pork instead. Cut the lean pork into thick strips 3 cm long, put the cut strips into a bowl, add a spoonful of salt and an egg white, and grab them evenly by hand first, so that the strips can absorb salt and taste.

2. Add a spoonful of starch, a spoonful of flour, and grab it again. If it is too dry, add a little water, evenly wrap the meat strips in the batter, and finally add a little vegetable oil and stir. Vegetable oil plays a crisp and non-sticky role.

3. Next, start frying meat strips, heat the oil in the pan to 50% heat, and put the meat strips into the oil pan one by one. This process is kept on medium fire. After the meat strips are shaped, turn them with a spoon and gently break up the adhesion. After the tenderloin is fried to golden brown, it can be taken out and drained.

4. Prepare sweet and sour juice, put a little water in the pot, then add tomato sauce and stir to melt. If there is no tomato sauce, you can use tomato sauce, add a spoonful of white vinegar to make the taste more sour, add a little salt to make the taste sweeter, add two spoonfuls of sugar to increase the sweetness, and stir constantly to make it even.

5. When the sauce is cooked until it is thick, add the minced garlic and stir a few times. Garlic foam is unnecessary. You can leave it if you don't like it. Then add the fried meat strips, stir fry quickly so that the sweet and sour juice is evenly wrapped on the meat strips, and then turn over to eat.