Sweet & Sour Pork is the most famous Chinese cuisine abroad. According to a Cantonese chef, the primitive or the authentic cooking method of the dish is to add Cantonese pickled vegetables. When cooking, simply sauté the pickled vegetables along with fried pork. Unfortunately, it is not always easy to find, pickled vegetables in Cantonese, so I will be here tastes like to introduce to everyone a Sweet & Sour Pork recipe without the pickled vegetables but stillHow precious.
Ingredients:
a). For step 1 & 3:
300g (10 oz) pork
1 tablespoon soy sauce
2.1 tablespoon cooking wine
Ginger juice
Cornstarch
b). For step 4 & 5:
1 small bamboo shoot
2 dried mushrooms, soaked ()
1 small onion
1 small carrot
1 green bell pepper
2 slices pineapple
1 clove garlic
3 tablespoons oil
c). Spices for step 5:
1 tablespoon ketchup
6 tablespoons sugar
2 tablespoons soy sauce
1Teaspoon salt
4:03 cup of broth
Hint of monosodium glutamate
d). For Step 6:
1 1 / 2 tablespoons cornstarch
3 tablespoons vinegar
Method:
Cut pork into bite-sized cubes
Marinate pork in soy sauce, wine, ginger juice for 15 minutes.
Add corn starch. Coat pork with starch. Fry in 370 ° F oil until crispy. Drain.
Thin layers of bamboo. Cut pineapple into 6 sections. Slice mushrooms. Cut onions and green pepper in 8 sections. Slice carrots and cut them intoFlower patterns for interesting look.
Heat oil. Add garlic, onion, mushrooms, bamboo shoots, green peppers. Fry quickly. Add spices and broth c). Bring to a boil.
Thicken with cornstarch mixed with water. Add vinegar, roast pork, add pineapple. Mix well. Serve hot.
Cooking time: 40 minutes
Nutrition information:
Yield: 4 servings
Each serving contains:
Calories: 422.3
Protein: 18.1 g
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