Sweet and Sour Pork
Zhejiang-style sweet and sour pork, golden in color, crispy outside yet tender within, with a mildly sweet-and-sour flavor and a fresh, appetizing taste.
Ingredients
pork (skin removed, cut into olive pit shape)
300 g
bamboo shoots (cut into olive pit shape)
200 g
beaten eggs
30 g
dry cornstarch
130 g
vegetable oil (actual consumption approx 100g)
800 g
sweet and sour sauce
350 g
salt
2 g
chili
15 g
minced garlic
1 g
scallion
2 g
wet cornstarch (for thickening)
to taste
Instructions
1
Step 1
Wash the pork and bamboo shoots, then cut them into olive pit shapes.
2
Step 2
Add salt, eggs, and 10g wet cornstarch to the pork, mix thoroughly, then coat with 100g dry cornstarch.
3
Step 3
Pour vegetable oil into a wok, heat over high heat until hot, add the pork and deep fry until cooked through, then add the bamboo shoots to fry together, drain the oil in a colander.
4
Step 4
Return the wok to high heat, add scallion, chili, minced garlic, sweet and sour sauce, and wet cornstarch to thicken into a sauce, then add the fried pork and bamboo shoots, stir fry evenly, drizzle with a little oil and serve.
