Who knows how to make the best dish of sweet and sour tenderloin and fish flavored shredded pork???

Sweet and sour tenderloin is my favorite food, but I'm so stupid.

Cut the meat into 3 cm long strips and slurry with a pinch of salt and starch. Shred the cucumber, mince the green onion, ginger and garlic. Set aside the juice with sugar, vinegar, soy sauce, cooking wine, salt, monosodium glutamate, and water starch.

2.Heat the pot, put the oil in the pot, fry the shredded meat in the pot, and then stir-fry the pickled pepper (chop fine), ginger and garlic in the pot, wait for it to come out of the fragrance, and then put the cucumber and mushroom in, fry slightly, cook in the right juice and green onions, and stir well. Material:

250 grams of lean meat, 70 grams of water fungus, half a carrot, 30 grams of pickled pepper, 2 green onions, 1 small piece of ginger, 5 cloves of garlic, appropriate amount of starch Seasoning: edible oil, soy sauce, broth, balsamic vinegar, salt, sugar, chicken essence Method: 1. Wash and cut the lean meat into thick shreds, put it in a bowl, add salt and water starch and mix thoroughly; 2. Wash the green onion, ginger and garlic and cut into shreds for later use.

3. Shred the fungus and carrots for later use. 4. Mix sugar, soy sauce, balsamic vinegar, refined salt, chopped green onion, minced ginger, minced garlic, broth, chicken essence, water and starch into fish sauce. 5. Put oil in the pot, pour in the shredded meat when the oil is boiled to fifty percent of the hot oil, fry it and then add the pickled pepper, and when it is fried well, pour in the fungus, shredded carrots and fish flavor, and fry it a few times.

Sweet and sour tenderloin is my favorite food, but I'm too stupid to make it, hehe, I can't help you.

1.First of all, prepare the tenderloin, white sugar, vinegar, tomato paste, eggs, starch, flour, white sesame seeds, green onions, ginger, cooking wine and salt. Then we cut the tenderloin into two long strips the size of chopsticks and put them in a bowl.

2.Then pour the cooking wine, green onion, ginger and salt to the bowl. Stir well and marinate for about 6 minutes, this is to allow the tenderloin to absorb the seasoning.

3.Then we break a local egg and put it in a bowl, then put in a large spoon of starch, half a spoon of flour, pour in an appropriate amount of water and stir well, and each strip of meat must be dipped in the sauce.

4.Then pour in a spoonful of raw oil and stir in the same way.

5.**Burn oil, as long as the amount of oil can submerge all the meat strips. When the oil is heated to 6 percent, put the marinated meat strips into the pan one by one.

6.Fry like this for about 2 minutes, and when you see that the tenderloin is pale yellow, use a scoop to remove the tenderloin and control the oil.

7.Wait until the fried tenderloin is cooled, **heat the oil, pour in the tenderloin and fry it again.

8.After frying for about 1 minute, the meat strips are golden brown and crispy, so remove the oil and put it on a plate. Remember to re-fry the meat once so that the meat strips can taste charred on the outside and tender on the inside.

9.Now let's make the sweet and sour sauce, squeeze the tomato sauce in the bowl (put a little more), and stir the vinegar, white sand sugar and starch water together.

10.Do not pour out the bottom oil in the pot, heat it, then pour in the juice after mixing, then add an appropriate amount of salt, boil over medium heat, and keep mixing during the heating process to prevent sticking to the pan.

11.Cook until the sweet and sour sauce is bubbling and thick, then pour in a spoonful of hot oil and stir-fry the juice, which will make the sweet and sour sauce look more shiny and shiny.

12.Then put the fried tenderloin in the pan and stir quickly to prevent the batter.

13.Once well mixed, turn off the heat. Then you can take it out and put it on a plate. At this point, the sweet and sour tenderloin is ready. It smells fragrant, friends, doesn't it look like it's full of color and flavor, and it's very appetizing.

14.Finally, sprinkle the sweet and sour tenderloin with sesame seeds to add flavor to the ingredients.

Ingredients: (2 servings).

Pork tenderloin 8 taels.

Excipients: a little salt (marinade), 1 2 tsp cooking wine (marinade), half a grain of Knorr old hen soup flavored thick soup, 20 grams of sugar, 3 teaspoons of soy sauce, 2 teaspoons of white vinegar, 2 teaspoons of cooking wine, appropriate amount of starch, 5 grams of minced green onion, 5 grams of minced ginger, 5 grams of minced garlic, a little salt, 8 taels of oil.

Step 1: All ingredients are ready.

Step 2: Wash the pork tenderloin, cut into strips, add cooking wine and salt, and marinate for about 15 minutes.

Step 4: After the pot is hot, pour the oil, when it is 70% hot, fry the tenderloin in the pan and turn the surface slightly yellow, remove the oil. Pour the fried tenderloin into the pan again and fry it again, and remove the oil when the surface is golden brown.

Step 5: Take a small bowl and add soy sauce, Knorr Soup, salt, white vinegar, sugar, starch and a little water to make the juice.

Step 6: Add a little oil to the pot, add ginger and minced garlic and stir-fry until fragrant, then add the sauce and heat it. Pour in the fried tenderloin and stir-fry over high heat to reduce the juice.

Step 7: After the sweet and sour sauce is evenly coated on the tenderloin, you can sprinkle a little chopped green onion out of the pan. When it comes out of the pot, the tenderloin covered in sauce is added to the soup, which makes the taste even more delicious and rich, sweet and sour.

Material:Main ingredients: 500 grams of fresh pork tenderloin.

Ingredients: 4 tablespoons each of tomato sauce, vinegar and sugar; A pinch of garlic and ginger.

Others: peanut oil, corn starch.

Method. Step 1: Cut the tenderloin into strips (shape according to personal preference) Step 2: Marinate the tenderloin with soy sauce, peanut oil, and salt for 20 minutes. Then add the starch.

The third step, burn the oil, high heat to six or seven into the heat (no smoke), turn to low heat, put in the tenderloin to fry, first fry on low heat for seven or eight mature, and then remove and drain the oil. Then the oil is on high heat, and then fried, until golden brown.

Step 4: Mix the tomato sauce, vinegar and sugar into juice, and add a little garlic and ginger. Heat in a pan until bubbling, then pour in the tenderloin and stir-fry.

Tips. When frying the tenderloin, you can fry it several times separately so that you don't waste oil, and you can watch and control the heat at the same time.

You can choose the ratio of sugar and vinegar according to your taste.

Sweet and sour tenderloin. Ingredients: tenderloin, tomato paste, sugar, white vinegar, corn starch, white sesame seeds, cooking wine, white pepper, water.

Steps: Step 1: Wash the tenderloin and cut it into strips, add salt, cooking wine, light soy sauce, and white pepper and marinate for a while.

Step 2: Add the cornstarch and grasp it so that each loin is coated with starch.

Step 3: Put oil in the pot and cook until it is five or six hot, pour the tenderloin into low heat and fry it until the meat strips float on the oil surface and take it out, and fry it again without turning off the heat until golden brown and remove it.

Step 4: Remove the fried loin and set aside.

Step 5: Leave a little base oil in the pot, add 2 tablespoons of sugar, 3 tablespoons of tomato paste, 1 tablespoon of white vinegar, and 5 tablespoons of water and boil until thick and foamy.

Step 6: Add the fried tenderloin, stir-fry evenly, and remove the soup from the pan immediately when it is dry.

Fish-flavored shredded pork is a characteristic traditional delicacy, and it can make us appetite-filled, but in the process of cooking, the use of various seasonings and proportions must be mastered, so let's introduce the sweet and sour ratio of fish-flavored shredded pork and the application skills of ingredients.

1.Pour starch, sugar, light soy sauce, salt, vinegar and water into a small bowl to make the fish flavor.

2.Pour an appropriate amount of cooking oil into the medium, wait for the oil to be hot, add bean paste and minced garlic and stir-fry until fragrant.

3.Put the minced meat, fungus, and shredded green bamboo shoots into the pot and stir-fry evenly.

4.Pour the fish sauce into the pot, bring to a boil over high heat, stir-fry evenly and serve on a plate.

1. Fish-flavored shredded pork:

Ingredients: 200 grams of lean pork.

Ingredients: 30 grams of fungus, 50 grams of choy sum.

Seasoning: 10 grams of soy sauce, 8 grams of vinegar, 15 grams of sugar, 10 grams of cooking wine, 15 grams of green onions, 8 grams of ginger, 8 grams of garlic

10 grams of bean paste, 3 grams of monosodium glutamate, 5 grams of salt, 5 grams of starch, 80 grams of lard, 1 egg.

2. Production:

1. Cut the pork into thin strips, add salt, 3 grams of cooking wine, 2 grams of soy sauce, egg liquid, and 2 grams of starch and starch.

2. Shred the fungus and choy sum. Minced green onions, ginger and garlic.

3. Put soy sauce, vinegar, sugar, cooking wine, monosodium glutamate, and starch into a bowl and mix into a sauce. Chop the bean paste into hot sauce.

4. Put the wok on the fire, add lard to heat, put the shredded meat and the bean paste into the pot and stir-fry together, 5. Fry until the shredded meat 8 is ripe and the red oil is ripe, add the green onion, ginger and garlic and fry slightly, pour in the sauce, and push it with a hand spoon.

7. Hang the juice evenly with shredded meat, add the fungus and choy sum and stir-fry until cooked and put on a plate.

3. This dish is Sichuan flavor. Salty, spicy, sweet and slightly sour, with a fishy flavor and rich color. Cook the sauce evenly

Hang on shredded meat to make the dish red and bright.

Fish-flavored eggplant 1Ingredients: green onions, ginger, garlic shredded, bamboo shoots shredded, eggplant cut into 1-inch strips, oil and set aside, soy sauce, vinegar, sugar, bean cress, salt.

2 Heat the pot and add oil to stir-fry the ginger and garlic until fragrant, add the watercress, stir-fry the shredded bamboo shoots, add the soy sauce, vinegar and sugar, add some water, add the eggplant strips and cook for 1 minute, thicken, season, put the green onion and remove from the pot.

Fish sauce: salt, monosodium glutamate, soy sauce, vinegar and sugar 2 to 1, water starch.

Shredded meat, salt, soy sauce, water starch, code flavor, fry in an oil pan, add garlic, chopped pepper, add shredded fungus, shredded radish, stir-fry, shredded green onion, pour sauce, pour a little clear oil, and remove from the pot.

Prepare fresh eggplant, green onions, ginger, garlic and other condiments as needed.

First of all, we boil the oil, put in the chopped eggplant, fry it until it becomes soft, then remove it and serve, then pour the diced meat into the pot and stir-fry until it changes color, pour in the garlic paste, millet pepper, and bean paste and stir well. Finally, pour in the fried eggplant and stir-fry the seasoned sauce evenly, and a delicious fish-flavored eggplant is completed.

Fish-flavored eggplant is a dish that is one of the traditional specialties of Sichuan Province. It is a famous dish with a representative fish flavor in Sichuan cuisine.

The Sichuan cuisine of the fish-flavored series, the main auxiliary material Pixian Douban. The main ingredient is accompanied by Pixian bean paste and other seasonings to burn out the dishes, its flavor is thick and long, the aftertaste is lingering, and the aftertaste is endless, so it is called the aftertaste. Before the 70s of the last century, the restaurant menu had the name of the dish "Eggplant with Fragrance".

The sweet and sour Riji is made with pork. Sweet and sour tenderloin is one of the most famous traditional dishes. It is made from pork tenderloin as the main ingredient.

I would like to share with you a home version of sweet and sour tenderloin. The ingredients needed to make sweet and sour tenderloin are: about 250 grams of tenderloin, 500 grams of cooking oil, an egg, sesame oil, white sugar, edible salt, cooking wine, light soy sauce, and starch.

In the first step, we cut the tenderloin into long strips, then put it in a bowl, add a small amount of light soy sauce, an appropriate amount of cooking wine and a little sugar and marinate for about 20 minutes.

Step 2: Take a small bowl and add light soy sauce, aged vinegar, sugar, and chicken essence to it. Then add water and stir well for later use!

In the third step, add an egg to the marinated tenderloin and stir it again. Then add an appropriate amount of starch. Make each loin strip evenly coated with dry starch!

Step 4: Put an appropriate amount of cooking oil in the oil pan. **, after the oil temperature is heated for 70%, put in the meat strips and fry them until the meat strips are fried white, and then fry them again. Until the strips are fried until they are golden brown!

Step 5: Chop the green onions, garlic, and ginger and put them on a plate for later use. Then in a small bowl, add a small amount of starch and a small amount of water and stir well. Set it aside!

The sixth step is to pour a little cooking oil into the pot, pour the chopped green onions, ginger and garlic into it and stir-fry, then pour in the sauce just prepared to fry the fragrance, and finally pour in the starch water just prepared to thicken!

In the last step, pour in the fried strips of meat. Continue stir-frying, so that each strip of meat is evenly mixed with the juice and you're good to go!

A delicious sweet and sour tenderloin is made, you don't need to go out to buy it at home, you can make it, isn't it still very simple, if you want to eat it, you can operate it at home, more assured than buying it outside, and it is clean and hygienic, and the amount is sufficient!

The sweet and sour loin is pork, it is pork loin, of course, it is delicious to add pork, and the sweet and sour loin is added with fish, the fish is easy to scatter, and it is not beautiful, and the taste of the fish is not as good as pork.

Sweet and sour tenderloin is made of pork, and the sweet and sour loin made from pork will taste more delicious.

The sweet and sour tenderloin is made from the piece of meat on the pig's back. In the process of production, you must put starch, so that it will be tender. In general, it is more delicious.

Sweet and sour tenderloin is a hard dish in the Northeast: cut the tenderloin into slices, coat it with starch, fry it in a pan until golden brown, remove it, stir-fry the green onion and ginger shreds in a little oil in another pot, pour in the white vinegar and sugar, mix it into juice, and pour it on the fried tenderloin.