糖醋里脊
糖醋里脊是很多人的童年记忆。外酥里嫩，酸甜适口，小孩子没有不爱的。做这道菜的关键是挂糊——面粉和淀粉按1:1加水调成糊，里脊条裹匀了下锅炸两遍，第一遍定型，第二遍逼出多余油分才能酥。糖醋汁的比例大概是醋2糖3酱油1，有人喜欢加番茄酱颜色好看，正宗做法其实不用。 【小贴士】 • 挂糊比例：面粉和淀粉1:1，加水调成能挂住筷子的糊 • 一定要炸两遍：第一遍中油温定型，第二遍高油温逼油变酥 • 糖醋汁不要加番茄酱，正宗做法用醋2糖3酱油1的比例 • 里脊要顺着纹理切，腌的时候加一点小苏打会更嫩
准备时间 Prep
25 分钟 min
烹饪时间 Cook
20 分钟 min
份量 Serves
4 人份 servings
总时长 Total
45 分钟 min
pork loin
cut into bite-sized pieces
egg
cornstarch
green bell pepper
cut into chunks
red bell pepper
cut into chunks
pineapple chunks
ketchup
rice vinegar
sugar
light soy sauce
vegetable oil
for deep frying
Marinate pork pieces with a pinch of salt, pepper, and 1 tbsp soy sauce for 10 minutes.
Beat egg and mix with cornstarch to make a batter. Coat pork pieces evenly.
Heat oil to 180°C (350°F). Deep fry pork pieces until golden and crispy, about 3-4 minutes. Drain on paper towels.
Mix ketchup, rice vinegar, sugar, and a little water for the sweet and sour sauce.
In a clean wok, stir-fry bell peppers for 1 minute.
Add the sweet and sour sauce and bring to a simmer.
Add pineapple chunks and fried pork. Toss to coat evenly.
Serve immediately while the pork is still crispy.
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