How to hang the sweet and sour fillet thick?

How to hang the sweet and sour fillet thick?

If you want to hang it thicker, fry it twice before frying it. Of course, there must be preparatory work in the early stage. The first preparation is to marinate the meat with seasoning 10 minutes or so, so that the meat is more delicious and the sweet and sour tenderloin is better. The second preparation work, because there is egg liquid in it when pickling, can be wrapped up with starch and hung up. If you want to be crispy, fry it in a pan for the first time, remove it after cooking on medium and small fire, and adjust the juice out of the pan. At the same time, heat the oil to at least 80% and fry it again until it is crisp. When it becomes crisp, immediately take it out and put it in the juice pot and turn it over a few times. When it's wrapped, turn off the fire immediately and wrap the juice quickly. Finally, stir-fry the sweet and sour juice, a little oil, tomato sauce, sugar and mature vinegar into small bubbles, and then pour in half a bowl of water starch until the soup thickens. In fact, the practice can be fine-tuned according to your actual experience.

But to be honest, you don't have to hang it so thick. In fact, the purpose of this hotel is to save meat and outsource noodles ... it looks thick.

The practice of sweet and sour tenderloin

Prepare ingredients and seasonings: 500g tenderloin, a little pepper, one egg, two spoonfuls of tomato sauce, two spoonfuls of aged vinegar, one piece of ginger, one spoonful of sugar and half a bowl of starch. Proper amount of cooked sesame seeds

Step 1: Cut the tenderloin into chopstick-sized shreds, add salt, pepper, shredded ginger and eggs, and marinate for 10 minute. After marinating for 65,438+00 minutes, remove the shredded ginger, put it on a large plate, sprinkle with starch and grab it evenly, without touching each other.

Step 2: Heat the oil in the oil pan, shake off the excess starch, fry it in the oil pan until the surface is slightly yellow, and then fry it again to drain the oil. Leave a little oil in the pot, pour in the prepared tomato sauce, sugar and mature vinegar to stir up the foam, then pour in half a bowl of water starch and cook until the soup is thick. Pour the fried tenderloin into the pot and stir well, then put it on a plate. Finally, sprinkle with cooked sesame seeds for decoration.

Sweet and sour, sweet but not greasy, crisp outside and tender inside. This sour and sweet meat dish not only satisfies the taste buds, but also seems to have magical power to make people feel better, and it is also a weapon to deal with picky children ~