Pork in sweet and sour sauce

Description

Tang cu li ji. Know? :) The first favorite dish of all of our tourists in China is, of course, pork/fish/chicken in sweet and sour sauce. This dish can be found in every Chinese restaurant in Russia, but any traveler knows that it's not the same, and, frankly, a mystery to me why. This recipe is meat in batter like it is made in Shandong province, and taught us to cook our Chinese friends in a fun College years:)

Ingredients

Pork

500 g
Flour

6 Tbsp
Starch

4 Tbsp
Soy sauce

50 g
Chicken egg

2 piece
Ginger

50 g
Garlic
Vegetable oil
Sugar

3 Tbsp
Ketchup
Semi-sweet red wine
Vinegar

Cooking

Meat cut into strips, the thinner - the better, add 2.5 teaspoons of starch, this also pour a little wine, the Chinese use a special wine for cooking and domestic Isabella is also a good fit! :) You can not add the wine

Add the eggs, flour, salt, mix it all together. Sometimes add a little soy sauce. As in all meals, the Chinese add MSG, but it's not for everybody.

Prepare the spices: peel and grate on a grater ginger and garlic to taste, this time I have 1 clove.

For the sauce: sugar + the rest of the starch+ soy sauce + you can add a bit of vinegar and ketchup. The starch should be completely dissolved, so the soy sauce add gradually.

Fry the meat in oil, again, like to use chopsticks and the other hand, wet, carefully, so as not stuck together, take turns to spread the oil.

To get ruddy strips with chopsticks on a napkin.

Now drain excess oil and promassiruyte ginger with garlic, add a couple of soup ladles of water and sugar-soy sauce. Boil a little bit, until the consistency of jelly. The photo from the previous post, I cooked with onions and no ketchup.

Now spread the meat on a dish and pour the resulting sauce can be and Vice versa - the meat in the sauce, but then immediately pull out and on a dish, stewing is not necessary, otherwise the batter will soften and will not crack.

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