How to make sweet and sour pork?

sweet and sour pork pot is a typical northeast food. In the south, many people will order fried pork with pepper on the table. In the northeast, sweet and sour pork pot is popular. Almost every household in the northeast can make it. Sweet and sour pork pot is mainly sour and sweet. It is best not to use mature vinegar, white vinegar and rice vinegar. Having said so much, I believe that many people’s saliva will flow down. So, how to make sweet and sour pork in pot? Ingredients: 500g pork tenderloin, 250g starch, green onion, ginger, garlic, coriander, carrot, white vinegar, sugar, tomato sauce.

method:

1. Cut onion, ginger, garlic, coriander and carrot into shreds.

2. Wash tenderloin and cut into large pieces, about 2-3mm thick.

3. Put water in the starch and open it by hand. Don’t put too much water. Put the meat slices in the starch and mix them well by hand to see the effect in the picture; I failed last time because I put too much water and starch couldn’t stick to the meat.

4. The first time to fry meat: remove the oil from the pan, add more oil (if the oil is less, the meat will not open, and it is easy to stick together), keep the oil on medium heat after the oil is heated, and put the meat piece by piece. When frying, pay attention not to let the meat stick. Deep fry until it turns light yellow. The purpose of the first frying is to set the shape and fry the meat well. After a while, the meat is soft. If you buy a lot of meat and can’t finish it at one time, you can fry it once and then put it up. When you need to eat it, you can follow the steps below.

5. The second time to fry meat: heat the oil to the hottest, fry the meat until it’s crispy. The longer the meat is fried, the harder the meat will be. Control the time according to your preference, and you can cook in half a minute to one minute.

6. Pour out the oil (after frying, the remaining oil is tasteless and can be used for any dish), leave only a little base oil, keep the fire, put in a large amount of sugar (2 tablespoons for my cooking), white vinegar (1 tablespoon), stir clockwise with the frying spoon until there are many bubbles and thick, put in tomato sauce (1 tablespoon), continue to stir for a while, pour the meat in, Pour the onion, ginger, garlic, coriander and shredded carrot into the pot. Stir the sauce and meat with a frying spoon. Then put them on the plate.

tips:

1, it is best to use potato starch, so that the meat is particularly crisp.

2. I didn’t stir fry the meat slices in the pot after I heated the seasoning at last, so I felt that the crispness of the meat slices was better.

3. If you feel that there is too much oil in the meat slices, you can put it on the kitchen paper when the meat slices are out of the pot, and you can absorb the excess oil.

northeast is a region with many nationalities, including Han nationality, Tibetan nationality and so on. As a result, the cuisine has become more diversified, mainly sweet and sour. Northeast cuisine combines the cooking of the south, forming its own unique taste. Sweet and sour pork can well reflect the characteristics of northeast cuisine. If you are interested, you may as well try it.

Leave a comment

Your email address will not be published. Required fields are marked *