Sweet and Sour Pork Recipe

Cut a pork tenderloin into long strips, then rub it with a little salt. Add scallions, ginger, and water in three batches to remove any unpleasant smell and make the meat more tender. You can also add a pinch of white pepper.

After the scallion and ginger water has been absorbed, add an egg white, mix well, then add a spoonful of cornstarch. Refrigerate for one hour to let the flavors meld.

To make the batter, use a 1:5 ratio of flour to cornstarch. Add the egg yolks and water, and start mixing. When the batter is almost no longer sticky and has a slightly runny consistency, add a spoonful of cooking oil and mix well.

Once everything is ready, start frying the pork tenderloin. Heat the pan with cold oil. The first batch should be fried for about two minutes, and the rest for 40-50 seconds. The hot oil will help the meat set and cook quickly. Test the doneness by gently piercing the meat with chopsticks; if they go through easily, the meat is cooked. Fry in four batches. Don't overcook it, otherwise it will become too dark and tough, which isn't good, especially since it will be fried twice. After the oil cools down, start the second frying, which should only take about 10-20 seconds. At this point, adding a little salt and pepper makes it soft-fried pork tenderloin!

Heat oil in a pan, add tomato paste, a little warm water, then 2-3 tablespoons of sugar, 2-3 tablespoons of white vinegar, and a pinch of salt. Stir-fry. If you prefer a sweeter taste, add 4-5 tablespoons. The sugar and vinegar ratio should be 1:1. Once it's almost done, add cornstarch slurry (it's not recommended to add the cornstarch slurry directly to the sweet and sour sauce, as this will cause the sauce to solidify too quickly and affect the coating of the pork tenderloin). After the slurry has thickened, add the fried pork tenderloin, stir-fry to coat it with the sauce, add a drizzle of oil, and it's ready to serve.

The step-by-step diagrams are concise and to the point.