How to cook Sweet and sour fillet
Taste: sweet and sour
Main ingredients: tenderloin, starch, sugar, tomato sauce, eggs, flour, vinegar
Main seasonings: sesame oil, cooking wine, sugar, refined salt.
Sweet and sour fillet Ingredient
Sweet and sour fillet cooking method
Use the back of a knife to loosen 500g tenderloin, cut into strips, add 1 tablespoon of cooking wine, half a tablespoon of salt, a little white pepper and 1 egg.
Grab well and marinate for 20 minutes.
The marinated tenderloin is coated with an appropriate amount of starch, and the excess starch is patted. The secret of zero failure lies in the direct coating of dry flour, which can make the ribs taste crispy on the outside and tender on the inside.
Heat oil from the pan to 6 minutes hot (about 160 degrees), put in the powdered tenderloin, fry on medium and low heat until cooked through; wait until the oil pan is heated to nine minutes (about 190 degrees), and re-fry For the second time, deep fry on high fire until the surface is golden and crispy, remove and set aside.
Leave a small amount of base oil in the pot, add an appropriate amount of tomato sauce and stir well over medium heat, add a little white vinegar, half a spoon of salt and 1 spoon of sugar, add a little water, and then pour a small bowl of water starch (water: starch=1:1) , Turn the fire to thicken the juice.
Fry the deep-fried tenderloin, evenly coat with tomato sauce, turn off the heat and serve. Sprinkle a little cooked white sesame seeds and shredded green onion to complete the sweet and sour fillet in tomato sauce.
Serving Size 1
- Amount Per Serving
- Calories 146
- Calories from Fat 7.62
- % Daily Value *
- Total Carbohydrate 5.93g2%
- Dietary Fiber 0.39g2%
- Protein 12.66g26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.