How to make sweet and sour pork?

Sweet and sour pot-wrapped pork is an authentic Northeastern dish. In the south, many people will order fried pork with peppers on the table, while in the Northeast, it is sweet and sour pot-wrapped pork. Its status can be seen that almost every household in the Northeast can make it. Sweet and sour pot-wrapped pork is mainly sweet and sour in taste. Old vinegar cannot be used. White vinegar and rice vinegar are the best. After saying so much, I believe many people must be drooling. So, how to make sweet and sour pot-bubbled pork?

Ingredients: 500 grams of pork tenderloin, 250 grams of starch, onion, ginger, garlic, coriander, carrot, white vinegar, white sugar, and tomato sauce.

practice:

1. Chop the green onion, ginger, garlic, coriander and carrot into shreds and set aside.

2. Wash the tenderloin and cut it into large slices, about 2-3 mm thick.

3. Add water to the starch and spread it with your hands. Don’t add too much water. Put the meat slices into the water starch and stir it with your hands. See the effect in the picture. I failed last time because I added too much water and the starch couldn’t stick to the meat.

4. Fry the meat for the first time: Heat oil in a pan, add plenty of oil (if there is not enough oil, the meat will not fry and will easily stick together). After the oil is heated, keep the heat at medium, add the meat one piece at a time, and be careful not to let the meat stick together when frying. Fry until it turns light yellow. The purpose of the first frying is to fix the shape and cook the meat. The sweet and sour pork will be soft after being left for a while after being taken out of the pan. If you buy a lot of meat and cannot finish it in one go, you can fry it once and put it aside. Then follow the steps below when you need to eat it.

5. Fry the meat for the second time: Heat the oil over high heat until it is as hot as possible, add the meat and fry until crispy. The longer you fry it, the harder the meat will be. Control the time according to your preference, and it can be served in half a minute to a minute.

6. Pour out the oil (the remaining oil after frying has no taste and can be used in any dish), leaving only a little base oil, keep the heat on high, add a large amount of sugar (I use a large spoon for cooking, I put in 2 tablespoons), white vinegar (1 tablespoon), and continue stirring clockwise with a spatula until it bubbles and becomes sticky, add tomato sauce (1 tablespoon), continue stirring for a while, pour all the meat in, followed by the onion, ginger, garlic, coriander, and shredded carrots, constantly tossing the spatula and stirring with the spatula, mix the juice and meat evenly, then quickly remove from the pan and serve.

Tips:

1. It is best to use potato starch, so that the meat slices will be particularly crispy.

2. After heating the seasoning at the last moment, I did not put the meat slices into the pan to fry them. This way, I feel that the crispiness of the meat slices will be better maintained.

3. If you feel that the meat slices are too oily, you can put them on kitchen paper when they are out of the pan to absorb excess oil.

Northeast China is a region that integrates many ethnic groups, including Han, Tibetan and other ethnic groups. The cuisine has become more diversified as a result, and its flavors are mainly sweet and sour. Northeastern cuisine incorporates the cooking methods of the south to form its own unique taste. Sweet and sour pot-wrapped pork can well reflect the characteristics of Northeastern cuisine. If you are interested, you may wish to try it.