material
Pork tenderloin, eggs, green onions, ginger, coriander, carrots, sugar, white vinegar, soy sauce, salt, water starch
practice
1. Cut pork tenderloin into large slices, about 2-3 mm thick, not too thin. If it is too thin, it will be fried.
2. Shred shallot, ginger, coriander and carrot, and adjust the amount of sugar + white vinegar + soy sauce + salt into juice according to personal taste.
3. Aqueous starch plus a little egg white is adjusted to a batter of appropriate consistency. It is easy to evenly coat the batter with a layer of batter, but it is not too thick.
4. When the oil in the pot is 50% to 60% hot, put a piece of battered meat under a piece of meat, fry it over medium heat, and remove it.
5. Turn the heat to high heat, add the fried pieces of meat, and then deep-fry until it is crispy and colored. I haven't fried it too hard. In general, the restaurant is deeper than this. I like the softer taste. .
6. Leave a little base oil in the pot, add onion, ginger, coriander and carrot shreds to stir evenly.
7. Put in the fried meat pieces and stir-fry evenly. Pour in the sauce and stir-fry quickly.
Comments
Post a Comment