Sweet and sour tenderloin, mix batter, remember not to add eggs, remember 2 tips, sweet and sour without softening

Make sweet and sour tenderloin batter, remember not to put eggs, it will be easy to soften. Today I will share with you a few tips for making sweet and sour tenderloin, sweet and sour, adults and children love to eat;

Pork tenderloin, cut into slices after removing the fascia, and then cut into strips the thickness of the little finger, cut and put in the pot for later use;

Add a small spoon of salt to the green onion and ginger, and then add a little water to catch the taste of the green onion and ginger, and pour the meat after grabbing, the lean meat itself has a little firewood, and add green onion and ginger water, which can not only remove fishy, but also make the taste of the meat more tender. Grab and mix until the moisture is absorbed, a little sticky can be done;

Potato starch, add water to soak and stir to melt, stir well and let the starch precipitate for a while, after precipitation, pour the water out, pour the starch into the meat, and put the flour directly in. Potato starch mainly plays a crispy role, and there is no stickiness, the flour is slightly more viscous, add the batter to hang better on the meat, add cooking oil and mix well to prevent sticking after the pot;

Mix a sweet and sour sauce, 50 grams of tomato paste, 30 grams of sugar, 20 grams of white vinegar, add half a small spoon of salt, stir well and set aside, this juice can also be made into sweet and sour fish, sweet and sour balls, stir well and set aside;

The oil in the pot is heated until it is four percent hot, the tenderloin can just float up under the pot, fry it slowly over low heat, fry the moisture dry, and take out the oil control first after the color is slightly yellow;

When the oil temperature rises, the meat is re-fried in the pot for a second time, fried until it is completely floating, the color is golden, and the part that exposes the meat is jujube red, and the oil control is fished out;

Stir-fry the sweet and sour sauce in a pan to stimulate the aroma, stir-fry until it is a little sticky, dilute it with water, add a small amount of water starch after boiling again, and put a little hot oil that has just fried the tenderloin, which can make the soup brighter;

Scoop out a spoonful of the sauce, then pour the tenderloin into it and stir-fry evenly. White sesame seeds, stir-fry again and well. The sweet and sour tenderloin made this is sweet and sour and not soft, and don't forget to collect it if you like it!