The Mid Autumn Festival is coming soon. It's a rare holiday for people who have been wandering for a long time. Since it's a family banquet, it's necessary to accompany them with delicious food, so today Xiaobian solemnly presents you a chrysanthemum fillet, which is not only good-looking but also delicious, just like the chrysanthemum in full bloom in autumn!
Ingredients: about 350 grams of tenderloin, appropriate amount of ginger water, salt, eggs, cornmeal, flour, sweet and sour juice (Universal sweet and sour juice: 5 parts of water, 4 parts of vinegar, 3 parts of sugar, 2 parts of soy sauce, 1 part of cooking wine), appropriate amount of starch (1:5 of powder and water), and appropriate amount of tomato sauce
Methods: 1, pork loin a piece, thaw
2. When the meat is not melted but can be cut, put two chopsticks on the tenderloin twice and cut it into pieces of suitable thickness, with the bottom connected
3. Turn 90 degrees, pad chopsticks, and cut the meat into strips connected at the bottom
4. Cut ginger and soak in ginger water. Rinse the cut meat with clean water and then marinate with ginger water, salt, cooking wine and cornstarch
5. The salted meat is covered with egg liquid
6. Pat the shredded meat on the flour evenly and cut it into four pieces of the same size
7. In a hot oil pan, when it's 70% or 80% hot, deep fry the tenderloin (set the shape before frying, don't move after frying, turn it over after slightly shaping, so that the meat is deep fried)
8. Until crisp outside and tender inside, remove the chrysanthemum and drain
9. Put the sweet and sour juice mixed in advance into the pot, add appropriate amount of tomato sauce and bring to a boil
10. Pour in the water and starch
11. Keep stirring until the sweet and sour juice is thick, then turn off the heat
12. Pour the sweet and sour juice on the fried chrysanthemum fillet