Sweet and sour pork tenderloin

Prepare the ingredients. Cut the green onions into sections. After cleaning the pork tenderloin, make shallow cuts on both sides and slice it into pieces about one centimeter thick.

Tips:

When cleaning the pork tenderloin, add some flour. Flour has strong adsorption properties, adding some flour can help clean the dirt off the meat more thoroughly. When slicing the meat, you can use the back of the knife to gently tap it, which will make the meat more tender.

Wash the scallions and ginger thoroughly, then give them a gentle pat. Add an appropriate amount of clean water and knead them to extract the juice, creating scallion and ginger water.

Pour the prepared scallion and ginger water along with a small spoonful of salt into the prepared meat strips, allowing the meat to fully absorb the flavors for better taste.

Tips:

While adding the scallion and ginger water, it's important to stir continuously, preferably in the same direction, to ensure the best texture for the sweet and sour pork.

Batter Preparation: Combine the prepared flour and cornstarch in a ratio of 3:1. Add baking powder and an appropriate amount of clean water, stirring until smooth. Finally, add edible oil and mix well. Set aside for later use.

Tips:

The batter should not be too thin; otherwise, the meat won't coat well, resulting in dry pork when fried. Also, avoid overmixing the batter once it's prepared, as it can affect the coating process. When adding water, do so gradually in small amounts.

Prepare the sweet and sour sauce: In a small bowl, add vinegar, sugar, dark soy sauce, and oyster sauce in sequence. Also, add the prepared scallion and ginger water.

Tips:

When preparing the sweet and sour sauce, only add an appropriate amount of scallion and ginger water. Too much water can affect the taste.

Take out the prepared batter. Dip the seasoned meat strips into the batter and stir them evenly, ensuring that each strip is evenly coated with the batter.

Heat oil in a pan. Add a generous amount of oil to the pan. When the oil reaches about 60% of its heating capacity, add the pork strips. Place the pork strips into the oil one by one to prevent sticking together. After the strips have slightly firmed up, gently push them apart to avoid sticking. Then, fry over medium heat for 3-4 minutes without flipping. Avoid flipping until the surface becomes crispy and set. Fry the pork strips on medium heat throughout the process. Once they are fried, remove the pork strips from the oil. Increase the heat to high to bring the oil temperature back up, then fry the pork strips a second time. Finally, remove them from the oil and drain excess oil.

Tips:

(1)For first-time makers, it's advisable to fry the pork strips over medium heat slowly after the oil is heated. This method helps prevent the pork strips from burning too easily.

(2)When frying for the second time, it's crucial to control the timing. About one minute should suffice; once they change color and are well fried, immediately remove them from the oil.

Pour the prepared sweet and sour sauce into the pan. Simmer until it turns bright red, gradually adding water starch in small amounts multiple times.

tips:

(1)When making the sweet and sour sauce, it's best to use low heat and continuously stir. Otherwise, the sauce may splatter.

(2)Avoid adding too much starch when thickening the sauce, as excessive starch can cause the sweet and sour sauce to become lumpy.

Once the sweet and sour sauce has thickened to the desired consistency, add the fried pork strips to the pan and stir-fry until well coated. Sprinkle with toasted sesame seeds, and it's ready to serve.

Sweet and sour pork is best enjoyed hot, as its flavors are tangy, sweet, and deliciously crispy. It's a very appetizing dish that pairs perfectly with rice.