Chinese meat in sweet and sour sauce, fried in batter

The original recipe is definitely worth including in your cookbook. I would like to introduce you to a culinary recipe, Chinese beef and Chinese pork, which will surely become a favorite in your family. Chinese meat turns out to be surprisingly soft and tender, unlike the meat dishes that we usually prepare. In general, Chinese food has always been famous for its taste.
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6106
Penelope TaylorPenelope Taylor
Author of the recipe
Chinese meat in sweet and sour sauce, fried in batter
Calories
449Kcal
Protein
7gram
Fat
41gram
Carbs
22gram
*Nutritional value of 1 serving

Ingredients

ServingsServings: 4
3tablespoon
0.5teaspoon
to taste
1teaspoon

Step-by-step preparation

Cooking timeCooking time: 1 day 1 hr 15 mins
  1. STEP 1

    STEP 1

    starting products

  2. STEP 2

    STEP 2

    cutting meat

  3. STEP 3

    STEP 3

    add spices

  4. STEP 4

    STEP 4

  5. STEP 5

    STEP 5

    mix

  6. STEP 6

    STEP 6

    preparing the batter

  7. STEP 7

    STEP 7

  8. STEP 8

    STEP 8

    dip meat in batter

  9. STEP 9

    STEP 9

    heat the vegetable oil

  10. STEP 10

    STEP 10

    deep fry

Comments on the recipe

Author comment no avatar
Sergey is from Odessa
24.10.2023
4.7
I'll share some nuances. In Chinese cuisine, batter for frying or steaming is made with the addition of starch at the rate of 1 tbsp. l. starch per glass of flour. The composition of the batter that I usually use is flour, starch, only yolks for coloring, slaking soda with vinegar, salt, water. I don't add any spices, because... they will burn out when fried. I mix everything and beat it with a mixer. There is about the same amount of water as flour. The consistency is like pancake batter. To prevent the batter from slipping off the meat when frying, bread it in flour. To do this, throw the meat into a salofan bag, along with the flour. We slowly turn here and there, open it, look. Straighten the sticky pieces; if there is not enough flour, add more. This is how you can cook pork in Chinese and beef in Chinese. As a result, after frying, you will get mini pies. Fry over high heat, turning only once. It fries very quickly.
Author comment no avatar
Namira
24.10.2023
4.8
It turned out great! Thank you! I love recipes like this. I always cooked it this way before
Author comment no avatar
Sergey is from Odessa
24.10.2023
4.5
And I also forgot - we cut the meat across the grain, the obligatory spices are salt, ground black pepper and soy sauce - those spices that you usually use for marinating meat. It is also advisable to use grape or wine vinegar. If you take cut meat, freeing it from all fat, films and veins, then 30 minutes is enough for marinating.
Author comment no avatar
LuSey
24.10.2023
4.9
I want to try this meat, I’m sure my family will like it
Author comment no avatar
LuSey
24.10.2023
4.8
delicious! everyone liked it. Now, according to the recipe, I wanted to put honey instead of sugar, but when I opened the spice for Korean salads, it already contained salt and sugar, so I only added soy sauce and that’s it. Time spent 25 hours and 15 minutes. Why so much? because the marinating time is 24 hours! 30 minutes of preparation and 45 minutes of then frying it all. As a result, we got cool meat fingers Thanks for the recipe, oh yes, and be sure to place them on a paper towel to remove excess fat
Author comment no avatar
Namira
24.10.2023
4.9
thank you! Lucey I use this recipe to cook Chinese beef and Chinese lean pork
Author comment no avatar
LuSey
24.10.2023
4.6