How to make delicious sweet and sour pork? Why does sweet and sour pork have to be fried twice?

If the dish of sweet and sour pork is well done, it can be loose, tender, fragrant and crispy. And the shape and color of the dish are very beautiful. So today we will share how to make sweet and sour pork delicious and what to pay attention to when making sweet and sour pork. If you like it, hurry up and learn it~~

Contents of this article

1. How to make delicious sweet and sour pork

2. Why is the sweet and sour pork fried twice?

3. What should you pay attention to when making sweet and sour pork?

How to make delicious pot-fried pork

First, cut the tenderloin into thin slices. In order to ensure that each slice of tenderloin is of similar thickness, you can put the tenderloin in the freezer for 15 minutes. It will be more convenient to take it out and cut it later.

Second, coat the tenderloin with an appropriate amount of potato starch.

Third, add appropriate amount of white sugar, white rice vinegar, light soy sauce and salt into the bowl and mix well.

Fourth, add appropriate amount of cooking oil to the pot, wait until the oil smokes, pour in the tenderloin and fry until it is set, then remove from the pot and drain the oil.

Fifth, pour the tenderloin into the pan again and fry for three minutes.

Sixth, pour the seasoning you just prepared into the pot and cook until boiling.

Seventh, pour the freshly fried pork tenderloin into the pot and add shredded green onion, ginger and carrot, stir-fry for three minutes.

Eighth, a delicious and tasty sweet and sour pork is ready. I hope you like it. Have you learned it? Try it now.

Why is the pot-fried pork fried twice?

The specific reasons why the pot-fried pork should be fried twice are as follows:

The first step of frying is called "coating with batter" in cooking. The purpose is: since the temperature of the raw materials is relatively high during frying, the batter will immediately form a protective layer after being heated, so that the raw materials will not directly contact the high-temperature oil. In this way, the moisture and freshness of the raw materials can be retained, and the nutrients will not be lost due to protection, so that the dishes can be made to be loose, tender, fragrant and crispy. It increases the beauty of the shape and color of the dishes and increases the nutritional value.

The second time you put the battered meat into the pot is to blend it with the final seasonings, such as shredded ginger, shredded green onion, etc.

What should I pay attention to when making pot-wrapped pork?

1. The first choice is pork loin, followed by pork loin. When making sweet and sour pork, pork loin is often chosen because the meat is relatively tender and the dishes made from it have a tender taste.

2. It is recommended to cut the meat into strips instead of large slices. The traditional method of making sweet and sour pork is to cut the meat into thick slices. After the meat is cut, it is usually marinated with salt and cooking wine.

3. Choose the right flour. After the meat is marinated, be sure to add water starch to coat it.