How to make pork in tomato sauce, golden in color

Sweet and sour pork is an authentic dish from our Northeast. Because of its delicious taste, it is gradually accepted by diners from other places. The methods of making sweet and sour pork are different in different places. Have you ever eaten sweet and sour pork cooked with tomato sauce? Now let’s learn how to make sweet and sour pork with tomato sauce.

Pot-baked pork, originally named pot-fried pork, is a Northeastern dish that was first created during the Guangxu period by Zheng Xingwen, the chef of Du Xueying, the prefect of Harbin Daotai Prefecture. Sweet and sour pork was created to suit the tastes of foreign guests by changing the salty and fresh taste of "scorched pork strips" into a sweet and sour dish. Usually the pork tenderloin is sliced, marinated, coated with batter, fried until golden brown, removed from the pan, stir-fried and thickened with starch. After the dish is cooked, it has a golden color and a sweet and sour taste.

Tomato sauce pot wrapped pork method:

Main ingredients: 400 grams of pork tenderloin. Auxiliary ingredients: 45 grams of tomato sauce, 35 grams of sugar, 15 grams of rice vinegar, 2 grams of salt, 60 grams of starch, 10 grams of sesame seeds, and 800 grams of oil.

practice:

1. Cut the meat into thick slices and marinate with salt, MSG, sugar, pepper powder and cooking wine for half an hour.

2. Prepare scallion slices, minced garlic, minced ginger, and tomato sauce.

3. Mix starch and flour in a 1:1 ratio, and carefully add water to mix. It must not be too thin, otherwise it will not be able to stick into the paste. Put oil in a pot over medium heat. When the oil is hot, coat the meat with batter and put it into the pot to fry. At the same time, prepare a towel to wipe sweat. This is the meat covered with paste.

Tips: If you don’t like the skin to be too crispy, you can fry it for less time. I don’t like it to be too crispy.

The last step: use a bowl to mix tomato sauce, sugar (a little more), MSG, a little salt (just a little) and water (a little) into a mixture, and use another bowl to make a little water starch to thicken the sauce.

Drain the oil from frying the meat, leaving only a little. Pour the minced ginger and garlic into the pan and fry until fragrant. Turn to low heat, pour in the tomato sauce and stir-fry. Add water starch to thicken the sauce when appropriate. Pour the fried meat into the sauce, sprinkle with chopped green onions, and it's ready to serve!