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Authentic Sweet and Sour Pork

"This famous dish originates from Sichuan. The red meat is crispy at the outdoor and succulent at the inside. The sauce has the best stability of sweet and sour. Serve with rice, if preferred."

Ingredients :

eight oz. Red meat loin
1 teaspoon rice wine
2/three teaspoon salt, divided
1 pinch monosodium glutamate (MSG)
half of cup chook inventory
1/4 cup cornstarch, divided
2 1/2 tablespoons white sugar
2 tablespoons vinegar
2/three teaspoon soy sauce
2 eggs
1 1/four cups vegetable oil for frying
three cloves garlic, minced
1 (3/four inch thick) slice ginger, minced
four spring onions, finely chopped

Instructions :

Prep : 25M	Cook : 2M	Ready in : 1H5M

Pound beef to one/three-inch thickness using a meat mallet. Slice into 1 1/2-inch strips.
Combine beef strips, rice wine, 1/three teaspoon salt, and monosodium glutamate in a bowl. Marinate within the refrigerator for 30 minutes.
Mix ultimate 1/3 teaspoon salt, chicken stock, 1 tablespoon cornstarch, sugar, vinegar, and soy sauce in a bowl to make sauce.
Beat eggs with remaining 3 tablespoons cornstarch in a bowl until easy. Add red meat strips; stir to coat.
Heat oil in a wok or huge saucepan to 280 ranges F (a hundred and forty ranges C). Add red meat strips separately to the hot oil. Cook until lightly golden, approximately 2 minutes. Transfer to a paper towel-lined plate with a slotted spoon.
Heat oil to 340 tiers F (170 tiers C). Return pork to the new oil. Cook until golden brown, approximately 2 mins. Transfer to a serving plate with the slotted spoon.
Drain all but 2 tablespoons oil from the wok. Cook and stir garlic and ginger within the hot oil till fragrant, approximately 30 seconds. Add sauce and spring onions; cook dinner and stir until sauce starts offevolved to thicken, 4 to 5 minutes. Pour sauce over the beef at the serving plate.

Notes :

We have determined the dietary value of oil for frying primarily based on a retention cost of 10% after cooking. Amount will vary relying on cooking time and temperature, aspect density, and specific sort of oil used.

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