If you want to cook an unusual dish for a holiday or just for a homemade dinner, then try to make Chinese meat in a sweet and sour sauce. It is unusual and very tasty. Of course, to achieve at home a complete match with the dish that is served in the best Chinese restaurants is difficult, since it is unlikely that anyone will find specific spices. But a slightly adapted version turns out no less tasty.

To prepare a tasty dish, you need to properly prepare the ingredients. First of all, you need to choose meat. Most often, pork is used for cooking. You need to choose tender meat, for example, tenderloin. You can use and ham, but the layer of fat will need to be cut.

If you do not like pork, then for cooking you can take beef, turkey or chicken. All these types of meat are perfectly combined with sweet and sour sauce.

In addition to meat, vegetables are used for cooking. Most often, use onions, carrots, sweet peppers, eggplants. In addition, the composition almost always includes tomatoes or tomato paste. Vegetables for cooking must be peeled and cut into strips.

It is very important to prepare the sauce correctly. There are many variants of sweet and sour sauce recipes, it is necessary to include vinegar or lemon juice and sugar or honey. But the list of spices can vary depending on what is at hand, and what spices your family likes.

Interesting facts: the main motto of Chinese cuisine is the phrase: “there are no bad foods, but a bad cook can spoil even the best food”.

Chinese sweet and sour pork with sesame

To get started is to master the simplest recipe of cooking dishes, it will be used for pork. It is best to take a tenderloin.

• 400 gr. pork;
• 30 ml of lemon juice;
• 3 cloves of garlic;
• 1 teaspoon honey;
• 30 ml of soy sauce;
• 1 teaspoon chopped ginger root;
• 1 tablespoon of tomato paste;
• sesame seeds for feeding.

Pork tenderloin is washed and dried, wetting with paper towels. Cut into slices, as for cooking goulash, or cut into strips. But the straw should not resemble the cutting of meat for beef stroganoff, the pieces should be much larger.

Fold the sliced ​​pork in a bowl, pour in 50 ml of water and soy sauce, mix well and leave to marinate on the table, covered with a lid.

We take a large frying pan (preferably cast iron), heat up the oil on it. In the oil, lay out the peeled garlic, cut into plates, fry for a few minutes. We take out the garlic and throw it away; it has already given its flavor.

Put the pork on the pan in small batches so that the pieces do not touch each other. Fry from two sides for 2-3 minutes on each side. Roast meat temporarily shifts in a bowl.

• 500 gr. meat;
• 1 large onion;
• 1 large carrot;
• 2 pods of Bulgarian pepper;
• 3 cloves of garlic;
• 1 tablespoon of starch;
• butter for frying;
• honey, soy sauce, vinegar, spices - to taste.

Let's start with the preparation of vegetables. We clean onions, carrots and paprika. Cut the carrot into circles about 0.3 cm thick, then cut the circles into strips about 1 cm wide and cut the onion into half rings, pepper - into squares with a side length of about 1-1.5 cm. Chop the garlic very finely. Meat cut into large strips or cubes, as you like.

Tip! To make it easier to cut the meat into even slices, you need to carve it in slightly frozen form.

Starch diluted in a glass of cold water. Heat the griddle with vegetable oil. Put the meat in hot oil and fry, stirring constantly. As soon as the liquid boils out of the pan, put carrots in the meat, pour in a spoonful of soy sauce and a spoonful of diluted starch. Fry for about five minutes. If the liquid boils away, add more starch solution and sauce. Then add onions and peppers. We extinguish, adding gradually starch solution.

Then with a spoon move the meat to the sides of the pan, freeing the center. Put garlic in the center of the pan, add soy sauce and put honey (about a tablespoon). Give the honey to melt and mix the resulting sauce with the meat. Add the remaining starch solution, add vinegar to taste and put the Bulgarian pepper, stir, cover with lid and simmer for 15 minutes. We produce sauce, bring to the desired taste, adding, if necessary, seasonings.

Beef in sour-sweet sauce with eggplants

Delicious is beef in sweet and sour sauce. Prepare this dish with.

• 400 gr. beef tenderloin;
• 1 onion;
• 2 carrots;
• 2 young eggplants;
• 1 tomato;
• 1 pod of Bulgarian pepper;
• 3 tablespoons of tomato paste;
• 3 tablespoons of soy sauce;
• 2 tablespoons of sugar;
• 1 tablespoon of starch;
• 1 tablespoon flour;
• 150 ml of vegetable oil.

We wash the tenderloin, dry it, blotting it with a paper towel, cut into elongated pieces as thick as a pencil. Put the meat in a bowl, sprinkle with flour and starch, pour soy sauce, leave to marinate for half an hour.

Young eggplants cut into small cubes or cubes. Pour butter into frying pan and fry eggplants on high heat, stirring often.

Tip! In young eggplants there is practically no solanine, which gives the vegetables a bitter taste, so they do not need additional processing. If the vegetables have slightly ripened, then they should be poured with salt before roasting and left for half an hour. Then rinse, squeeze and dry.

Cut peeled Bulgarian pepper and carrots into small squares. Onion chop thinly. Cut the tomato into cubes, if desired, you can pre-peel the tomatoes.

We spread the vegetables to the fried eggplant and fry until the vegetables are ready. Fry meat in small portions in another pan. We pour a lot of oil into the pan, the pieces should practically float. Remove the fried meat with a skimmer and mix it with the roasted vegetables. Add tomato paste, sugar and vinegar, simmer for 10 minutes over high heat, stirring occasionally. Then turn down the fire and simmer under the lid for another 10-15 minutes.

See also: Potato stew with meat - 7 recipes

Sweet and Sour Chicken

Chicken can be cooked in a sweet and sour sauce. It is advisable to use breast fillets.

• 300 gr. chicken fillet;
• 3 cloves of garlic;
• 2 small bell peppers;
• 3-4 tablespoons of vegetable oil.

Sauce:

• 1 tablespoon of sugar;
• 1 teaspoon of starch;
• 2 tablespoons of apple cider vinegar;
• 5 tablespoons of soy sauce;
• 5 tablespoons of water.

Free the chicken fillet from the skin and films, cut into long strips. We clean the Bulgarian pepper, cut it into strips.

Tip! To make the dish look more beautiful, choose different colored peppers, for example, red and yellow.

To prepare the dressing, mix apple cider vinegar, soy sauce, sugar and starch, stir. In a skillet with high sides, heat the butter, fry the chicken fillet in batches, spreading the strips in one row so that the pieces do not touch each other. Fry the meat on both sides, remove the prepared pieces and temporarily fold them into the bowl.

Finished with roasting chicken, fry the sliced ​​Bulgarian pepper and the addition of finely chopped garlic. Fry for 1-2 minutes, stirring constantly. Pepper should not be very soft, it should retain some elasticity.

We spread roasted chicken fillet to pepper, pour in the prepared dressing. We turn down the fire and simmer for 15 minutes under the lid. We try our dish, if you want to adjust the amount of spices.

Lamb in sweet and sour sauce with orange

Can be cooked in a sweet and sour sauce. Fry the meat with starch and cook the sauce with the addition of orange juice.

• 0.5 kg of lamb fillet;
• 400 gr. high-quality tomato paste;
• 250 gr. starch;
• 3 tablespoons of sugar;
• 2 pods of Bulgarian pepper;
• 1 tablespoon of rice vinegar;
• 1 teaspoon soy sauce;
• 1 orange;
• 150-200 ml of vegetable oil for frying.

Thoroughly wash the orange, cut off part of the zest and cut it into thin strips. Squeeze the juice from the fruit.

Cut the lamb into slices like goulash, pour the meat into soy sauce, sprinkle some of the orange juice, mix and leave to marinate for half an hour. Then each piece of well roll in starch and fry in a large amount of vegetable oil, fry on both sides.

Cooking the sauce: warm the tomato paste in another pan until it starts to bubble. Pour the sugar with two tablespoons of water and vinegar, stir and pour this mixture to the tomato paste, warming, stirring, until all the sugar dissolves. Then pour in the remaining orange juice and put the bell pepper, sliced ​​into strips, simmer for 15 minutes. Then dip roasted lamb into the sauce, and stew it all together for another quarter of an hour. The best side dish for this dish is crumbly rice.

Gulu Zhou, or, is a traditional dish of Cantonese cuisine. The history of this dish dates back to the reign of the sixth emperor of the Qing dynasty - Qianlong, who ruled for 59 years, from 1736 - 1795. Now sweet and sour pork  can be called the hallmark of Chinese cuisine in America and Europe.
  Slices of pork (shoulder part), deep-fried, breaded in cornstarch, and then fried with vegetables and pineapples in a sweet and sour sauce. And the most popular was the Cantonese version of the dish, which, because of the appearance of foreign traders in the south of China in the 19th century - in Guangzhou and Hong Kong - was tasted by Americans and Europeans. And the next stage of the marcharound the world sweet and sour pork in Chinese Gulu Zhou was due to the wave of immigrants from China, who opened their restaurants in their new homeland in Chinatown.
  The main element of this dish is sweet and sour sauce, or Tiansuan Jiang (Chinese 酱, pinyin Tiansuan Jiang). They say that he was invented especially for Gulu Zhou already much later than the appearance of the dish itself. In addition to the sweet and sour sauce, which consists of brown sugar, rice vinegar, tomato paste (ketchup), soy sauce, a little Worcester sauce are added to Gulou Zhou (Hong Kong chefs at the end of the 19th century) and pineapple or orange the juice.
  Sweet and sour Cantonese sauce is so much in favor that they continue to cook a lot of tasty dishes, many of which have become banquet - Sweet and sour pork ribs   (in the traditional version of the sauce - without ketchup), Sweet and Sour Meatballs , Shrimps and lychees in sweet and sour sauce , Slices of fish in sweet and sour sauce , Karp-Belka, Fish-Chrysanthemum, Tofu in sweet and sour sauce , Sweet and Sour Chicken , Eggplant in sweet and sour sauce , Daikon meatballs in sweet and sour sauce, Seafood with noodles in sweet and sour sauce, etc. Gulu Zhou served with boiled or fried rice. A dish of moderate complexity, but it is quite suitable for cooking at home. So, the pride of Cantonese cuisine - Pork in sweet and sour sauce.

INGREDIENTS (for 2 servings):
pork (lean) - 250 g,
green paprika - ½ pcs. (medium size),
red chili - 2 pods,
onions - 1 pc. (medium bulb),
garlic - 3 cloves,
pineapple (canned) - 100 g,
corn starch   - 4 tbsp. l.,
shaoxin wine  - 1 tbsp. l.,
light soy sauce   - 1 tbsp. l.,
pineapple juice - 2 tbsp. l.,
an aqueous solution of corn starch: 2 tbsp. water + 1 tsp corn starch ,
oil for fritting (any refined, resistant to temperature) - 100 ml,
sweet and sour sauce   - 150 ml *.

*If you do not have a ready-made sweet-sour sauce on hand, it is easy to prepare it yourself by mixing sugar, ketchup and white rice vinegar to dissolve the sugar.
ketchup - 4 tbsp. l.,
white rice vinegar   - 4 tbsp. l.,
white sugar - 4 tbsp. l

Rinse the meat and cut it into cubes (across the grain) with sides of 2 cm by 2 cm. It is better to freeze the meat before it so that it is more convenient to cut it.

Place the meat in a suitable container by adding a Shaoxin wine and an aqueous solution of cornstarch. Stir the contents of the container and refrigerate for 10 to 15 minutes.

Prepare the vegetables - wash the paprika and chilli peppers, clean the seeds from the seeds and partitions, peel the onions and garlic.
  Cut the paprika and chillies into strips, skip the garlic through a garlic press, and cut the onion lengthwise into four parts and then disassemble the quarters into layers.

Roll pieces of marinated pork in cornstarch. Starch perfectly adheres to wet pieces. It is very convenient to do it with chopsticks. And quickly, and hands are clean.

Heat peanut or rapeseed oil in a wok, fry in batches of pork until golden brown. Place the fried pieces on a paper towel to absorb excess oil.

Heat a little peanut butter in a clean wok, quickly fry the garlic and onions in it until the aroma appears. Add sweet and sour sauce and soy sauce, slices of paprika and chili pepper, mix the contents of the wok and fry a little over medium heat for 1 - 2 minutes.

Pineapples cut into pieces commensurate with paprika and chili pepper. Add roasted pork and pineapples to the wok, mix everything again, so that the sweet and sour sauce evenly covers the ingredients of the dish. Let the slices of pork and pineapple warm up. If the sauce is too thick, you can add a little pineapple syrup from a canned pineapple can. Ingredients should be completely covered with sweet and sour sauce - if the sauce is small, then you need to add more.

Put the prepared dish on a serving plate and serve hot. Boiled rice is served with sweet and sour pork.

I remember how in a restaurant, helping myself with chic pork in a sweet and sour sauce in Chinese, I thought with anguish what it was impossible to cook. The recipe is hard to find, seasonings, probably a lot of unusual. So I thought, until I turned to my faithful friend, the Internet. It turns out that it is not difficult to make a dish of Chinese cuisine at home, it is important to understand the technology of cooking, to know some nuances. And also to choose a recipe, since there are several dish options - with pineapples, adding vegetables (bell pepper, eggplants, carrots). Fried meat is cooked with tomato paste, starch, honey, in batter.

In Chinese, pork with a special sauce is called plain GO BAO ZHOU. Do not try to remember, because it suffices to say that you want a sweet and sour sauce for pork, and you will be understood in any restaurant.

Chinese sweet and sour pork

It is believed that this is the most correct recipe for cooking meat, and sauce to it. As a rule, starch and tomato paste are always present in the original of this dish. A batter made of starch seals meat juices inside, giving the pork pieces special juiciness.

Take:

• Pork pulp - 800 gr.
• Starch - 4 large spoons + 2 small in the sauce.
• Sesame oil - Art. spoon.
• Sugar - 5 large spoons.
• Tomato paste - 2 large spoons.
• Essence 70% - a tablespoon.
• Salt is a small spoon.
• Sunflower oil for frying meat.

Step by step recipe of pork in sauce with a photo

Cut out all the fat from a piece of pork, it will not decorate the taste of the dish.

Cut into slices with a maximum of 0.5 cm.

Transfer to bowl, salt, leave to salt for 5-10 minutes.

Pour the starch, pour in half a glass of water. Stir the contents. Leave for another 2-5 minutes.

Heat the butter in a skillet, put the pieces. Roast, turning constantly, until the meat is browned. Strong fry is not worth it, look like in the photo.

Immediately do not lay out all the pieces, it is better to spend a little more time, but cook in portions. Oil can not be changed.

How to cook pork sauce

Drain the fat from the pan into separate dishes. Instead, add sugar, pour in water (150 ml), put the tomato. Fire power - maximum.

Dissolve starch with a little water. Dilute the sauce, the starch will thicken it. Cook, stirring. The sauce will begin to thicken. At this stage, moderate the fire to small. If you notice that the sauce is too thick, splash a little water.

Pour in a couple of tablespoons of sunflower oil, you can, on which the pork roasted.

Put meat in the sauce. Stir so that the pieces are well dipped in the sauce.

Warm up for 2-3 minutes. Make the smallest fire. And take the last step - pour sesame oil into the sauce.

Then the last minutes. Turn off the burner, let stand 5-10 minutes. Start tasting.

Attention! For cooking Chinese dishes, the wok pan is an ideal dish. When frying, the contents in it warms evenly.

Recipe for pork in sweet and sour sauce with vegetables

You should not be limited to one taste, add a few vegetables, and the taste of the dish will play in a new way. A simple recipe for fried pork in a skillet will not leave anyone indifferent. Here carrot, pepper, soy sauce. You can serve with traditional rice in Oriental cuisine - for dinner it will be very tasty.

Would need:

• Cutting - 400 gr.
• Bulgarian pepper - a pair of pieces.
• Garlic cloves - the same.
• Bulb.
• Starch - 2 small spoons.
• Sunflower oil - 4 large spoons.
• Water - ½ cup.
• Ginger, root - 3-4 cm.

On sweet and sour marinade:

• Soy sauce - 3 tbsp. spoons.
• Vinegar, apple - a tablespoon.
• Sugar - the same.
• Tomato, pasta - 2 large spoons.

How to cook meat:

1. Cut a piece of pork into a long straw.
2. Ginger root chop into small pieces. Garlic teeth crumble similarly. Send in a bowl with meat.
3. Splash half of the soy sauce suggested by the recipe. Pour the potato starch. Mix the contents well. Leave the meat to marinate for 30 minutes.
4. In parallel, get some vegetables. For beauty, try slicing vegetables the same way, in Chinese style. Pepper strips, rub carrots on a Korean grater, make half rings of onions (not too thin, otherwise they will be lost in the dish).
5. Heat the butter in a pan, lay the meat straw. Fry until light ruddy. If you have a wok pan - the dish will turn out to be five plus.
6. Simultaneously activate the other pan. Fry carrots in it first, then add onion rings. After a couple of minutes, put the pepper. From vegetables stand out juice. cook until it has evaporated.
7. Add vegetables to the pork. Splash some water.
8. Continue cooking for 5-10 minutes.
9. Combine the ingredients in the recipe for the sauce in a bowl. Conscientiously stir.
10. Pour the sauce into the pan. Stir. After boiling reduce the power of the fire. Tom the dish for 2-3 minutes. Serve according to the canons of Chinese cuisine with rice.

Pork in sweet and sour sauce with pineapples and bell peppers

Despite the abundance of components, the dish is prepared simply. Pork pieces, as in the previous recipe, paniritsya starch, and cook in batter out of it. This makes the meat juicy.

It will take:

• Meat, tenderloin - 500 gr.
• Carrot.
• Canned pineapples - 200 gr.
• Bulgarian pepper.
• Tomato juice - 250 ml.
• Wine (apple) vinegar - to taste.
• Starch - a small spoon.
• Sugar - to taste.
• Dark soy sauce - 80 ml.

How to cook pork:

1. Divide the cutout into narrow strips.
2. In a separate bowl collect soy sauce with starch, pour to the meat. Set aside on the table to marinate for 15 minutes.
3. From the jar with pineapple drain the juice, divide the pieces into triangles.
4. Carrot and pepper shred strips. Fry carrots for a couple of minutes, add a straw of pepper. After 2-3 minutes, send grilled pineapples. After 5 minutes, remove from heat.
5. Fry the meat, in the previous recipes, I explained that you do not need to fry it strongly, wait for a light ruddy crust.
6. Spread the pork vegetables with pineapples. Keep cooking together.
7. Add sugar, pour in tomato juice, vinegar. It remains to wait half an hour, and the dish is ready.

Principles of cooking pork in sweet and sour marinade from Lazerson - video

WOK pork in sweet and sour sauce in batter

Having tasted the meat melting in the mouth in a sweetish sauce, you will forever fall in love with the unusual taste of the dish. Also, as in the first versions, we will cook the meat in starch and flour batter. In addition to the sauce, it is one of the main cooking chips.

• Pork pulp - 300 gr.
• Honey - 2 tsp.
• Bulb.
• Lemon.
• Bell pepper.
• Soy sauce - 200 ml.
• Starch - a small spoon.
• Water is a spoon.
• Flour - 200 gr.
• Baking powder - small spoon.
• Olive oil is a big spoon.
• Pineapple from the jar.

How to cook:

1. Cut the tenderloin into small pieces (the restaurant chef said that the smaller, the tastier the pork will come out).
2. Combine honey, soy sauce and lemon juice in a large bowl.
3. Beat, fold the pig pieces. Send marinate for 30-60 minutes on the shelf of the refrigerator.
4. Chop peppers, onions with strips and ringlets.
5. Make a batter by mixing flour, baking powder, starch in a bowl. Stir loose goods, dilute with water and oil. Stir the batter thoroughly.
6. Get the meat, add salt and mix.
7. Heat the oil in a pan. Put the meat, dipping pieces in batter. Fry on high power for 5 minutes on both sides.
8. Put the meat on a paper napkin to remove excess fat.
9. Put the peppers and onions in the remaining oil in the pan. Fry until ruddy.
10. Return the pieces of pork. Pour the marinade out of the bowl.
11. Close, simmer over moderate heat for 30 minutes.
12. When serving, decorate with pineapples and herbs.

Pork with mushrooms in Chinese sauce

In the kitchen of China mushrooms occupy an honorable role. And although traditionally, shiitake is used in the dish, we will replace them with mushrooms. The taste will not suffer.

Take:

• Pulp - 400 gr.
• Champignon mushrooms - 100 gr.
• Soy sauce - 50 ml.
• Pepper - a pair of pieces.
• Ketchup - 40 ml.
• Sugar - 10 gr.
• Table vinegar - 10 ml.
• Flour - 20 gr.
• Water - 100 ml.

Cooking:

1. Mushrooms cut into plates, fry in a separate pan.
2. Slice the meat with vegetables. Also, brown them separately.
3. Connect all the products, add water. Extinguish 20 minutes.
4. Mix the remaining products from the recipe. Pour the sauce obtained meat. Stew for 5-10 minutes.

Pork in a slow cooker with sweet and sour sauce

Starting from any recipe described above, you can easily make meat in a sweet and sour marinade in a slow cooker.

1. On the "Frying" mode, slightly browse the vegetables with meat for 15 minutes.
2. Mix the ingredients for the sauce. Pour into the bowl to the meat. Change the mode to "Quenching". Cook for 30 minutes.

Very interesting video with a story about the history of dishes in sweet and sour sauce, with detailed steps of cooking pork in Chinese like in a restaurant. May you always be delicious!

The history of cooking meat in Chinese

Culinary art in China is rooted in antiquity. Restaurants appeared there 2500 years ago, and after 1000 years a large cookbook was published. The general principles of cooking any meat fried in dishes are small pieces, soaking in an acidic or salty medium (soy sauce), breading in flour with an egg, and more often in starch, dry or dissolved, formed the basis of this dish.

Since ancient times, pieces of meat have been pickled to give flavor and softness. Then they were fried for 1-2 minutes. The combination of meat and stewed vegetables in this dish made it possible to dispense with a side dish. Since ancient times, the most popular type of meat for such cooking has been pork. This sweet and sour pork dish has the original name of Gu Lao Jou. And illiterate tourists from Russia have called this meat "rope". Thank you for not "shoelaces". Nowadays, sweet meat in Chinese can be served with boiled rice.

  Ingredients for the dish

• Pork 300g
• Vegetable oil (sesame) 100g
• Carrots 1 pc.
• Onion 1 head
• Sweet pepper 1 pc.
• Pickled cucumber barrel 1 pc.
• Tomato paste 100g
• Garlic 3 cloves
• Soy sauce 100g
• Starch 2 tbsp. spoons
• Sugar 3 tsp
• Salt 1 tsp

  Cooking sweet and sour meat in Chinese

1. We cut the pork large straws. The size of a piece in Chinese cuisine is determined by the ability to put it in your mouth at a time, without using a knife.
2. Fill the meat with a special sweet and sour soy sauce for half an hour. China produces a huge number of varieties of soy sauce, including for the preparation of sweet and sour meat in Chinese. There are even semi-finished products (powders in bags) of this sauce.

   

3. Cooking for stewing vegetables. We clean carrots and onions, wash and cut the sweet pepper.

   

4. In many recipes of this dish for giving acid, pineapple pieces, fresh or canned, are used. In the northern regions of China, Chinese sweet and sour meat is cooked with pickled cucumber. Its acid completely replaces the pineapple acid. If the acidity of the vegetable component is small, you can add a little acidic brine. All vegetables cut into large strips.

   

5. Cooking caramel for meat. Take any starch, add sugar and cold water. Stir well.

   

6. Fill marinated meat with liquid starch and mix thoroughly.

   

7. We use a deep conical wok pan for cooking meat in Chinese style on gas or other open fires. If cooking takes place on an electric cooker, it is better to use a conventional deep frying pan. Pour a mixture of olive and sesame oil and heat it. Put there a pair of cloves of chopped garlic. Lay the pieces of meat in starch-sugar batter and fry it. When turning the meat, dark-colored caramel bunches are formed - this is normal. Meat fry no more than 5 minutes.

   

8. Use a separate pan for vegetables. For vegetable oil (olive oil), add a tablespoon of sesame oil for aroma and heat it up. Fry onion and carrot, add cucumber and sweet pepper in 5 minutes. When all the liquid boils away, fry for another 2 minutes, then add tomato paste and half a glass of water. Add the remains of starch and soy sauce from the dish for pickling meat and simmer another couple of minutes. Vegetables are obtained in a thick sauce.

   

9. Add the vegetable mixture to the meat and mix well. Add a couple cloves of crushed garlic. Stew for 1 minute. Our dish - sweet and sour meat in Chinese is ready.

   

10. Serving meat in Chinese as an independent dish. A more solid and festive look to this dish will give it serve with snow-white crumbly rice. You can consider and option with boiled potatoes. In China, any combination of products is allowed.

  The benefits of meat in Chinese

Sweet and sour meat in Chinese is both a nourishing and light product. Pork after marinating in a special soy sauce softens and does not require prolonged frying. All the trace elements and vitamins that are contained in the meat, while preserved. The vegetable component of the dish is also prepared for a short time, while retaining all the qualities that are useful to a person.

Cooking options

There are still disputes whether caramelization of meat is necessary in this recipe. In many places, a lighter version of Chinese meat is prepared, limited to marinating in soy sauce and adding sugar to the vegetable component of the dish. Sour taste is obtained using pineapple or lemon. There is a simplification and cooking technology. It is cooked in a deep frying pan. First, the meat is fried, then vegetables and seasonings are fried and stewed with it. Of course, by type of meat, there is a full variety of recipes for making sweet meat in Chinese. Up to the meat of monkeys or cats. Of course, this is not our way. Pork is still a classic, canon.

National Chinese cuisine is especially popular in Russia. Gourmets have long appreciated all its positive qualities and unusual original dishes. One of the most beloved and often ordered in Chinese restaurants is meat cooked in a special way. It is fried in batter over high heat, and the highlight of this recipe is a special sauce with an interesting sweet-sour taste. If you know all the details, then there is absolutely nothing difficult in its preparation. Read also the recipe for meat by February 23.

Chinese sweet and sour meat

Ingredients Required:

• pork - 0.5 kg
• table wine – 3 tbsp. l
• refined vegetable oil
• ground black pepper

Sauce

• sugar - 4 tbsp. l
• ketchup (not necessarily hot) - 200–250 g.
• soy sauce - 1 tbsp. l
• apple cider vinegar - 2 tbsp. l

Batter

• starch (can be replaced with flour) –100 gr.
• chicken egg - 1 pc

Cooking method:

1. For this Chinese dish, the meat is cut into thin bars of medium length. This must be done across the fibers. After that, sliced ​​pork is placed in a bowl of wine for a while, 5–7 minutes will be quite enough. If the meat has been frozen before, then in order to make it easier to cut it is not necessary to defrost it until the end.
2. Now we are preparing the batter, for this we beat the egg with a fork or a whisk and gradually add flour or starch, we surely break all the lumps. Clar consistency should be similar to thick sour cream.
3. In order to cook the meat in batter in Chinese, you will need a deep frying pan, because the dish will be roasted over high heat and hot oil may be sprayed. And it is best to use for this purpose a special frying pan, which in China is called wok. It heats up very quickly and retains heat for a long time.
4. A deep pan should be put on a large fire. Now pour refined vegetable oil into it. It needs quite a lot, because the meat will be fried in deep fat.
5. The oil should boil, if it is splashing hard, then we make the fire a little less.
6. Dip each piece of pork in batter from all sides and gently put in boiling oil. It is necessary to do this in small portions, so that it is completely roasted, and not damp inside.
7. When all the meat becomes golden, you can fold the whole portion into the pan and fry again, only add a little oil.

Sweet and Sour Sauce for Chinese Style Meat

1. In the pan you need to pour a small amount of vegetable oil and put on high heat.
2. As soon as the oil warms up, you can send ketchup there and, while constantly stirring, pour soy sauce into the pan.
3. When you mix these two ingredients, you can add sugar and apple cider vinegar.
4. Remove the pan from the heat as soon as the sugar is completely dissolved. Sweet and sour sauce is ready.

Spread the meat in Chinese style on a large platter and pour on a rich sweet and sour sauce. Garnish can be served boiled potatoes, rice or mashed potatoes. Now you can see for yourself, in order to try a national Chinese dish, you do not have to go to China or visit an expensive restaurant.

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