Sweet and sour crispy Northeastern pork slices


Sweet and sour crispy Northeastern pork slices

I like to eat sweet and sour pork. After making it many times, I personally think it is not worse than the ones in restaurants. Action is worse than thought, so let's make it. Are you drooling in front of the screen?

Ingredients

Steps

  1. Cut the tenderloin into slices about 2 cm thick.
    Cut the tenderloin into slices about 2 cm thick.
  2. Cut into 2 cm thin slices, and use a meat hammer to loosen the meat (if you don't have a hammer, you can use the back of a knife) so that the meat won't be tough. The loosened meat will become larger.
    Cut into 2 cm thin slices, and use a meat hammer to loosen the meat (if you don't have a hammer, you can use the back of a knife) so that the meat won't be tough. The loosened meat will become larger.
  3. Marinate the meat: add shredded ginger, 1/4 spoon (about 1 gram) pepper, 10 grams of cooking wine, and 3 grams of salt, mix well, then add 15 grams of potato starch and marinate for 1 hour. I usually marinate it a day in advance and put it in the refrigerator, so that I have more time and can cook it more leisurely.
    Marinate the meat: add shredded ginger, 1/4 spoon (about 1 gram) pepper, 10 grams of cooking wine, and 3 grams of salt, mix well, then add 15 grams of potato starch and marinate for 1 hour. I usually marinate it a day in advance and put it in the refrigerator, so that I have more time and can cook it more leisurely. Marinate the meat: add shredded ginger, 1/4 spoon (about 1 gram) pepper, 10 grams of cooking wine, and 3 grams of salt, mix well, then add 15 grams of potato starch and marinate for 1 hour. I usually marinate it a day in advance and put it in the refrigerator, so that I have more time and can cook it more leisurely.
  4. Preparation before frying: Throw away the ginger used to marinate the meat, add about 65 grams of potato starch, and use your hands to fully blend the meat and starch before frying. If you want a thicker crispy crust, you can increase the amount of potato starch, add some water to dilute the mixture, stir, and then wrap it on the meat slices.
    Preparation before frying: Throw away the ginger used to marinate the meat, add about 65 grams of potato starch, and use your hands to fully blend the meat and starch before frying. If you want a thicker crispy crust, you can increase the amount of potato starch, add some water to dilute the mixture, stir, and then wrap it on the meat slices.
  5. Prepare the sweet and sour pot dumpling gravy and garnish: Mix 70g of sugar and white vinegar and set aside. Cut carrots and green onions into shreds and set aside.
    Prepare the sweet and sour pot dumpling gravy and garnish: Mix 70g of sugar and white vinegar and set aside. Cut carrots and green onions into shreds and set aside. Prepare the sweet and sour pot dumpling gravy and garnish: Mix 70g of sugar and white vinegar and set aside. Cut carrots and green onions into shreds and set aside.
  6. Frying the meat: add more oil to the pan, heat it to 70%, adjust to medium heat and put the meat slices. Because the meat slices are relatively thin, take them out when they change color slightly, reheat the oil and fry them again for one minute, take them out and set aside.
    Frying the meat: add more oil to the pan, heat it to 70%, adjust to medium heat and put the meat slices. Because the meat slices are relatively thin, take them out when they change color slightly, reheat the oil and fry them again for one minute, take them out and set aside. Frying the meat: add more oil to the pan, heat it to 70%, adjust to medium heat and put the meat slices. Because the meat slices are relatively thin, take them out when they change color slightly, reheat the oil and fry them again for one minute, take them out and set aside.
  7. Finally, mix and serve: add a spoonful of oil to a pan and heat it up, turn to medium-low heat, pour in the sweet and sour sauce and bring to a boil, then add carrots and chopped green onions and stir-fry for a few times, then add the fried meat slices, mix well and serve.
    Finally, mix and serve: add a spoonful of oil to a pan and heat it up, turn to medium-low heat, pour in the sweet and sour sauce and bring to a boil, then add carrots and chopped green onions and stir-fry for a few times, then add the fried meat slices, mix well and serve. Finally, mix and serve: add a spoonful of oil to a pan and heat it up, turn to medium-low heat, pour in the sweet and sour sauce and bring to a boil, then add carrots and chopped green onions and stir-fry for a few times, then add the fried meat slices, mix well and serve.
Languages
Knuspriges süß-saures Schweinefleisch aus Nordostchina - Deutsch (German) version
Sweet and sour crispy Northeastern pork slices - English version
Cerdo crujiente del noreste con sabor agridulce - Española (Spanish) version
Porc croustillant du Nord-Est à la sauce aigre-douce - Français (French) version
Daging babi goreng ala Timur Laut dengan rasa manis asam, renyah di luar dan lembut di dalam - Bahasa Indonesia (Indonesian) version
Maiale croccante del Nord-Est in salsa agrodolce - Italiana (Italian) version
甘酸っぱくて外はカリカリ、中は柔らかい東北風豚肉 - 日本語 (Japanese) version
달콤새콤하고 겉은 바삭, 속은 부드러운 동북식 꿔바로우 - 한국인 (Korean) version
หมูทอดกรอบแบบจีนตะวันออกเฉียงเหนือ รสเปรี้ยวหวานกรอบนอกนุ่มใน - แบบไทย (Thai) version
酸甜香口、外脆內嫩的東北鍋包肉 - 香港繁體中文 (Traditional Chinese - Hong Kong) version