History of blood and tears Experienced countless failures Why don’t I find a training class to learn fried pork
750g pork tenderloin
Proper amount of water starch
Right amount of carrot
Proper amount of ginger
Appropriate amount of garlic
Appropriate amount of coriander
Right amount of onion
Appropriate amount of starch
Proper pepper oil
Proper amount of thirteen incense
Proper oyster sauce
Appropriate amount of fresh orange juice
Appropriate amount of white granulated sugar
Appropriate amount of white vinegar
Proper amount of refined salt
Step 1I. starch paste: (mixed with water, (potato + corn starch) 1:1), add seasoning appropriately. Stir evenly and allow to settle for 1 hour.
Step 2II. Preparation of ingredients: 1 Pork tenderloin slices, about 5 mm thick. 2. All vegetables shall be prepared as described in "main ingredients"
Step 3III. starch paste time is up. Add the egg and stir well Try drawing.. It's important I've failed countless times before. It's ruined here. (if the starch is thin, add dry starch; if dry, add mineral water.)
Step 44. First oil: the oil is warm. Try with chopsticks or garlic slices. When "gentle bubbles" appear around, you can start frying tenderloin. Please put it down one by one.
Step 5V. second oiling: all tenderloins are fried. After the first time (the first time is color. The second time is crispy) so You can't try to save trouble. Deep fry all the tenderloin in three pots (it's ok if the meat knocks on the pot and makes a bang)
Step 66. Sweet and sour juice: after frying garlic, pour out the oil at the bottom of the pot. Add the prepared sweet and sour juice into the pot and heat over medium heat Add a spoonful of oyster sauce. Fully dissolve Add water starch powder (water: starch 3:1) and stir Until sticky, put carrots, shredded ginger, coriander and shredded green onion) in sequence, turn off the fire and stew. Pour the soup over the tenderloin. The End。