What cuisine does sweet and sour pork belong to

In life, everyone has different requirements and pursuits for delicious food. Some people have a stronger taste, while others have a lighter taste. Just like some people like hot and sour taste, while others like sweet and sour taste. There are many sweet and sour foods. I believe everyone has eaten sweet and sour pork tenderloin, which is also a very famous dish. If you have the opportunity, you can also taste sweet and sour pork tenderloin from different places. So what type of cuisine does Sweet and Sour Pork Tenderloin belong to?

1. Sweet and sour pork tenderloin is one of the classic Han Chinese dishes. This dish is found in Zhejiang cuisine, Sichuan cuisine, Shandong cuisine and halal cuisine. It has a bright red color and tastes sweet and sour. What is most attractive is its crispy outside and soft and tender inside. When you take your first bite, you’ll taste the rich, sweet and sour juice wrapped around the outer layer, which is crispy and fragrant. When you eat inside, you’ll find that the tender and fragrant tenderloin has already been quietly hidden between your lips and teeth. The taste and texture fit perfectly and are well matched.

2. Beat the eggs into a bowl; wash and slice the tenderloin, put it into the egg liquid, add water, starch and flour and mix well; wash and mince the scallion and ginger; put cooking wine, sugar, balsamic vinegar, salt, scallion, ginger, starch and broth into a bowl to make a sauce; put oil in a pot and heat it to 50% hot, add the meat slices, fry until crispy, remove from the oil and drain; leave some oil in the pot, add the sauce, pour in the meat slices, stir well, and drizzle with sesame oil.

3. The Zhejiang cuisine method is to cut the pork tenderloin into strips, add salt, pepper, shredded ginger, and egg white and marinate for 15 minutes. Remove the shredded ginger, place it on a large plate, sprinkle starch and mix it evenly until all the shredded meat is coated with starch and does not stick to each other. Shake off excess starch, fry in oil until the surface is slightly yellow, drain, and fry again. Leave a small amount of oil in the pan, pour in tomato sauce, add a small amount of sugar and vinegar and stir-fry until small bubbles appear, pour in half a bowl of water starch, boil until the soup is thick, pour in the fried tenderloin, stir evenly, sprinkle with cooked white sesame seeds and serve.

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