Sweet and sour pork (Tangsuyuk) is a Korean-style Chinese dish eaten with a sweet and sour sauce made of sugar, vinegar, vegetables and starch as the main ingredient in fried pork.
The recipe for meat and fish using Tangchu sauce is an old recipe found all over China. These dishes came to Korea and became Sweet and sour pork.
In Korea, after the opening of Incheon in the late 19th century, Chinese residents from Shandong Province formed a Chinatown in Incheon and started operating restaurants. Chinese cuisine, the Japanese occupation began to spread the big city in a Chinese restaurant is. According to newspaper articles in the 1930s, sweet and sour pork is introduced as a representative Chinese dish. I heard that Tangsuyuk has become popular as a representative Chinese restaurant.
In Korea, Sweet and Sour Pork was originally a high-end Chinese dish with mild sweet and soft sauce, but it was transformed into a popular dish with crispy fried and sour flavors, and the delivery sweet and sour pork became common, and the form of eating the fried sweet and sour sauce separately threatened the traditional pouring form of eating.
But it's hard to make and eat it,
so just go to a Chinese restaurant and eat it. That's the best.
How to make 'Sweet and Sour Pork' - The source is Naver
material
pork (mainly using lean sirloin or hind legs), vegetables (e.g. onions, wood mushrooms, carrots, cucumbers, green peppers, green onions, ginger, garlic, etc.) condiments (soy sauce, cooking wine, vinegar, sugar, pepper powder), starch (sometimes slightly added), egg whites (replaceable with water), canned fruit cocktail, tomato ketchup, edible, etc.
1. Preparing meat and dough
Cut meat into finger shapes (or use meat cut from a butcher's shop) in the opposite direction of the muscle texture (or use meat cut from a butcher's shop) 1 small spoon of soy sauce (or salt), and 0.5 small spoon of refined rice wine (grilled ginger) can be mixed in rice wine. The orthodoxy is a must for ginger), seasoned with a little bit of ground pepper. After about 5 minutes, when the liver is drained, remove the excess water and make the dough by adjusting the ratio of starch and egg whites (or water) to 1:0.8. Mix the ground meat in it so that the dough is evenly coated. At this time, it is better to make the dough slightly thick than watery. The above method is simplified, and most Chinese-style kitchens make starch water to add crispness and use subdued starch dough.
2. Frying
Pour enough oil into the frying pan and heat it up with high heat. Drop the dough slightly when the oil is heated to a certain degree. When the dough rises without sinking, reduce the heat to medium low and add fried meat one by one. When the fried food is in the middle of brown and yellow color, take it out one by one and sieve it to drain the oil. Then turn on the heat with a strong fire and fry the fried meat one more time to make it crispy. If you see a bit of brown color overall, take it out. After removing it, drain as much oil as possible.
3. Creating a Source
Mix 5 tablespoons vinegar, 3 tablespoons soy sauce, and 5 tablespoons sugar in a saucepan and add vegetables. Oyster sauce and pepper are added to the flavor. Depending on one's taste, one tablespoon of ketchup can be added. The order is carrot-on-ion-mok mushrooms-green vegetable order. While stir-frying, add a small can of fruit cocktail canned and add about 0.5 teaspoon of salt to keep boiling. When it starts to boil, add 1/3 cup water to a large spoon of starch to make starch water. When it is boiling, add starch water little by little and adjust the viscosity of the sauce. Turn off the heat when the sauce is finished with the desired viscosity.
4. Offering
Put the fried food in a bowl and pour the sauce over it. If you have some skills, you can fry them in the sauce.[5] Depending on one's taste, two tablespoons of soy sauce, half a tablespoon of sugar, one tablespoon of vinegar, a little sesame oil, and a teaspoon of red pepper may be prepared separately.
If you make it at home, you can also mix starch in frying powder or frying powder to make frying clothes. When you soak flour, you need to use flour to make it crispy. To reduce the consumption of oil, you can fry the oil in a pan like frying pancakes, and in this case, fry it a little longer than frying it to soak in oil. Instead of frying twice, it is also possible to fry the meat at once for enough time to cook.