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Authentic Sweet and Sour Pork

"This famous dish originates from Sichuan. The red meat is crispy at the outside and succulent on the inside. The sauce has the perfect stability of sweet and bitter. Serve with rice, if desired."

Ingredients :

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

Instructions :

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

Pound beef to at least one/three-inch thickness the use of a meat mallet. Slice into 1 1/2-inch strips.
Combine beef strips, rice wine, 1/3 teaspoon salt, and monosodium glutamate in a bowl. Marinate in the refrigerator for 30 minutes.
Mix last 1/3 teaspoon salt, chook inventory, 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 clean. Add red meat strips; stir to coat.
Heat oil in a wok or large saucepan to 280 ranges F (one hundred forty tiers C). Add red meat strips one by one to the new oil. Cook till gently golden, approximately 2 mins. Transfer to a paper towel-lined plate with a slotted spoon.
Heat oil to 340 degrees F (a hundred and seventy ranges C). Return pork to the recent oil. Cook until golden brown, about 2 mins. Transfer to a serving plate with the slotted spoon.
Drain all however 2 tablespoons oil from the wok. Cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds. Add sauce and spring onions; prepare dinner and stir till sauce begins to thicken, four to five minutes. Pour sauce over the red meat on the serving plate.

Notes :

We have determined the nutritional value of oil for frying primarily based on a retention price of 10% after cooking. Amount will vary depending on cooking time and temperature, component density, and precise kind of oil used.

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