Gollum meat, also known as ancient meat, is a traditional specialty dish of Guangdong. This dish began in the Qing Dynasty. At that time, many foreigners in Guangzhou city liked to eat sweet and sour ribs very much, but they were not used to spitting out bones when eating. Therefore, Guangdong chefs have researched the use of bone-out lean meat seasoning and starch mixing to make meat balls, fried in oil, until crispy, and then accompanied by special juice, sweet and sour taste, very popular with Chinese and foreign guests.
Ingredients: Pork tenderloin (or peeled pork belly is also OK), eggs, salt, cooking wine, pepper, starch, flour, oil, soy sauce, tomato sauce, sugar
1. Cut the prepared meat into 2 cm pieces and soak in blood:
2. Drain the water, pour in soy sauce and marinate for a few minutes, so that the meat is not woody to eat;
3. Put a little pepper, a spoonful of cooking wine, a little salt, a tablespoon of corn starch and a little water into the meat, grasp and marinate for 15 minutes;
4. Put an egg yolk into the meat, grasp it evenly and set aside;
5. Mix the water starch with a small bowl. Mix a little flour with starch, mix the flour evenly with the meat, and shake until the powder is excess;
6. Heat the pan under the oil, the oil should be more, when it is burned to 7.8% hot, put the meat dipped in powder and fry it, fry it until golden and float up, and then fish it out;
7. Re-fry the meat once and remove it for later;
8. Take advantage of the time to fry the meat and then mix a juice, pour in a tablespoon of soy sauce, tomato sauce, a little warm water, a teaspoon of salt, two tablespoons of sugar, two soup vinegar, stir with chopsticks to set aside;
9. Prepare pineapple, green and red peppers, and onions before oiling in a hot pan
9. Pour the prepared sauce into the pot and bring it to a boil, add water starch, put the meat in, and let each piece of meat evenly wrap the sauce;
Such a sweet and sour dish, appetizing sweet and sour grunt meat is like this, it looks very tempting!