Korean Sweet and Vinegar Meat

Its not much different from pot-fried meat. When you finally boil sugar, just change the oil into water.

Food Material List

  • 1 Tenderloin 300g
  • 2 onion Half
  • 3 cucumber Half root
  • 4 Carrot Half
  • 5 Fungus 4
  • 6 starch 100g
  • 7 Egg 2
  • 8 Sugar 50g
  • 9 Vinegar 30ml
  • 10 salt Appropriate amount
  • 11 Sesame oil Appropriate amount

Operational steps

  • 1 Cut the tenderloin into slices of finger thickness and marinate it with wine, salt and a little soy sauce for about 15 minutes.
    Korean Sweet and
  • 2 Cut onion, cucumber and carrot into thin slices and break them into small pieces.
    Korean Sweet and
  • 3 The protein and starch can be slightly thickened by mixing them with a proper amount of clear water into a paste.
    Korean Sweet and
  • 4 Pour the oil in a pan until the oil temperature is medium( ripening degree 60%), wrap the cured tenderloin meat with protein starch paste, then fry it in a pan to control the oil temperature, golden meat, and fish out the oil.
    Korean Sweet and
  • 5 Heat the pan, stir-fry the sugar slightly, then pour it into hot water, because sugar cakes easily when its cold. Its best to use hot water to pour white vinegar into the pot and add proper salt to balance the taste. When the pot appears small bubbles, it will boil well.
    Korean Sweet and
  • 6 Pour the ingredients into the fried sugar, stir-fry quickly, and all the ingredients are wrapped in syrup, then pour a few drops of fragrant oil into the pot.
    Korean Sweet and

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