Sweet and sour tenderloin

Sweet and sour tenderloin

Introduction:

"The sour and sweet tenderloin is delicious. If you bite it down, the gravy will burst out. It's sour and sweet, crisp on the outside and tender in the inside. It's a delicious household dish. My younger brothers and sisters like it very much."

Production steps:

Step 1: wash the tenderloin, cut it into the length and width of little finger, add cooking wine, soy sauce, salt, a little peanut oil, flour and starch, marinate for 20 minutes.

Step 2: wash the cabbage, pepper and carrot, and cut them into shreds.

Step 3: put peanut oil into the pan, pour the marinated tenderloin into it, deep fry it until golden on both sides, put it on a plate, then pour it into the pan and deep fry it again.

Step 4: stir fry carrots, peppers and Chinese cabbage in a pan, then stir fry sugar with peanut oil in a clean pan and add white vinegar. Finally, pour the tenderloin and the dish in a pan and stir fry. Add a little white vinegar before cooking.

Materials required:

Tenderloin: 400g

Carrot: 50g

Hot pepper: 30g

Chinese cabbage: 50g

Salt: a little

Soy sauce: 2 tbsp

Peanut oil: 80g

Sugar: 2 tbsp

White vinegar: 3 tbsp

Cooking wine: 1 tbsp

Flour: 50g

Starch: 20g

Note: 1. Fried once and fried again, the taste will be better. 2. Add a little white vinegar before boiling because it will volatilize. Starch is added to make the meat more tender.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: sweet and sour