The authentic recipe of sweet and sour pork. The recipe and recipe of sweet and sour pork.
Sweet and Sour pork, as everyone knows, is a famous Han dish in Guangdong. The taste is sweet and sour, very refreshing and appetizing. Home-made sweet and sour pork uses more ingredients, but the taste is absolutely superb. Want to know how to make sweet and sour pork and sweet and sour pork? Let’s take a look.
Sweet and sour pork is world-famous and can be found in many restaurants in Chinatown. The smell of sweet and sour pork will make your mouth water.
method one
Material
300g pork tenderloin , 50g fresh pineapple (or canned pineapple), 1/2 green pepper (cut into diamond-shaped slices), 1/2 red pepper (cut into diamond-shaped slices), 1 egg, 2 teaspoons of garlic (10g), raw 1 tablespoon smoked (15ml), 2 teaspoons rice wine (10ml), 1/2 teaspoon salt (3g), 1 tablespoon water starch (15g), 1/2 teaspoon white pepper (3g), 2 tablespoons white vinegar (30ml), tomatoes 3 tablespoons of sauce (45g), 1 tablespoon of white sugar (15g), 1 bowl of dry flour, 500ml of oil (actual consumption: 30ml).
practice
1. Wash the Pork Tenderloin, first cut into 2cm wide strips, then cut into 3cm long pieces. Cut pineapple into cubes of equal size.
2. Put the meat cubes into a bowl, add light soy sauce (1/2 tablespoon, 8ml), white pepper, rice wine and salt, mix well and marinate for 10 minutes.
3. Beat the eggs well and pour into the marinated meat bowl so that each piece of meat is evenly coated in the egg liquid.
4. Put the wrapped meat into the flour, knead and pinch it with your hands, so that the surface of the meat is dry and completely covered with flour.
5. Use a sieve to remove excess flour from the meat and set aside.
6. Heat the frying pan over high heat, pour in the oil, and heat until it is 50% hot (there is heat above the oil pan but no smoke).
7. Add the meat cubes and fry until lightly browned, about 3 minutes. Remove with a spatula and drain.
8. Heat the oil pan over high heat. When it is 90% hot (smoke is obvious above the oil surface), add the meat cubes again and fry quickly over high heat for about 1 minute, until golden brown and take out.
9. Heat oil (1 tablespoon, 15ml) in a wok, add garlic, green pepper slices and red pepper slices, stir-fry for a while.
10. Add white vinegar, light soy sauce (another 1/2 tablespoon, 8ml), tomato paste, white sugar, and half a cup of water, bring to a boil over high heat, and stir at all times to avoid burning the pot.
11. Finally, add the water starch. When the sauce is simmered until it is thick and gelatinous, add the fried meat cubes and pineapple pieces, stir-fry evenly.
Method Two
Material
200g pork tenderloin, 100g fresh pineapple, 1 green pepper, 1 red pepper, 1 egg, 10g garlic, 10g green onion, 10g ginger, 15ml light soy sauce, 10ml rice wine, 3g salt, 15g water starch, 3g white pepper , 20ml white vinegar, 40g tomato paste, 15g white sugar, 50g dry flour, 400ml oil (actual consumption 30ml).
practice
1. Wash the pork tenderloin and cut it into 2cm*3cm long pieces. Cut the pineapple into cubes of equal size. Cut the green and red peppers into diamond-shaped slices, and chop the onions, ginger, and garlic and set aside.
2. Put the meat cubes into a bowl, add light soy sauce (8ml), white pepper, rice wine and salt, mix well and marinate for 10 minutes.
3. Beat the eggs evenly and pour into the marinated meat bowl so that each piece of meat is evenly coated in the egg liquid.
4. Put the wrapped meat into the flour and rub it with your hands a few times to dry the surface of the meat and coat it completely with flour.
5. Shake off excess flour from the meat and set aside.
6. When frying the meat, wait until the oil boils before putting the meat down. The boiling oil can tighten the outer layer of the meat. Then turn to low heat and fry slowly so that the meat can be fried thoroughly.
7. Heat oil (15ml) in a wok, add onion, ginger, garlic, green pepper slices and red pepper slices, stir-fry for a while.
8. Add white vinegar, light soy sauce (7ml), tomato paste, white sugar, and half a cup of warm water, bring to a boil over high heat, and stir at all times to avoid burning the pot.
9. Finally, add the water starch. When the sauce is simmered until it is thick and gelatinous, add the fried meat cubes and pineapple cubes, stir-fry evenly.
Method three
Material
Pineapple, rock sugar, pork tenderloin, starch, flour, color pepper, onion, salt, pepper, ginger juice, egg white.
practice
1. Boil pineapple with rock sugar to make pineapple in syrup. Grind ginger juice and set aside.
2. Cut the pork tenderloin diagonally on one side, then turn over and cut again. Then cut the meat into bite-sized pieces.
3. Mix starch and flour, cut pepper and onion into cubes. Marinate the meat with salt, pepper, ginger juice and egg white for half an hour.
4. Dip the meat evenly with a layer of flour, tap off the excess flour with your hands, and set aside.
5. Heat the oil until 80% hot, fry the meat balls until slightly brown, take them out, continue to heat the oil, and add them in again.
6. When you want it to be lighter in color, take it out and set aside.
7. Put one-third tablespoon of cooking oil in the pot, fry the bell pepper and onion slices, and stir-fry evenly.
8. Add one tablespoon of tomato paste and one teaspoon of sugar and stir well.
9. Add half a bowl of boiled pineapple sugar water and a teaspoon of salt to make a delicious sweet and sour juice.
Method four
Material
300 grams of pork tenderloin, 100 grams of fresh pineapple, 1 egg, one spoon of garlic, one spoon of soy sauce, two spoons of cooking wine, a little salt, half a bowl of water starch, one spoon of white sugar, three spoons of tomato paste, 500 ml of oil.
practice
1. Wash the tenderloin, cut into long strips 2 cm wide, and then cut into large pieces 2 cm long. Cut the pineapple into roughly the same size cubes.
2. Put the meat cubes into a bowl, add soy sauce, cooking wine and salt, mix well, and marinate for 10 minutes.
3. Beat the eggs evenly and pour into the marinated meat bowl so that each piece of meat is evenly coated in the egg liquid. Put the wrapped meat into the flour, knead and pinch it with your hands, so that the surface of the meat is dry and completely covered with flour.
4. Use a sieve to remove excess flour from the meat.
5. Heat the frying pan over high heat, pour in oil, and cook until cooked through. The meat cubes are cooked, deep-fry until slightly brown, and take it out with a strainer. Heat the oil pan over high heat. When it is 90% hot, fry the meat again and take it out when golden brown.
6. Heat oil in a wok, stir-fry the garlic, add soy sauce, tomato sauce, white sugar and half a cup of water, bring to a boil over high heat, and stir frequently to prevent the pan from burning.
7. Finally, add the water starch. When the sauce is simmered until thick, add the fried meat cubes and pineapple chunks and take it out of the pot.
Method five
Material
350 grams of Pork belly sandwich, 150 grams of pineapple meat, 2/3 teaspoon of salt, 3 tablespoons of cornstarch, 1 green pepper, 4 tablespoons of tomato paste, 1/2 tablespoon of sugar, 1 tablespoon of starch, and half a cup of water.
practice
1. Marinate the pork belly with 2/3 teaspoon salt for fifteen minutes. Add 3 tablespoons of cornstarch and mix with your hands until the surface is evenly coated with cornstarch.
2. Heat the oil in the pot to 160 degrees, add the flour-coated pork belly , keep the fire high, and fry until the surface turns golden brown, then remove and dry the oil for later use.
3. Put a little oil in the pot, add green and red peppers, add a little salt and fry until raw, set aside.
4. Pour the seasoning into a bowl and mix evenly.
5. Heat another tablespoon of oil in the pot and pour seasoning A into the pot. Cook over low heat until thick and the sauce can hang on the spatula.
6. Add pineapple pieces and stir-fry a few times.
7. Add the fried meat pieces.
8. Stir fry quickly until the meat and pineapple pieces are evenly coated with sauce, and finally add the fried green pepper.
