酥脆糖醋肉（糖醋里脊）/CRISPY SWEET AND SOUR PORK易做又好吃的窍门

酸甜酱汁下包裹着外酥里嫩的里脊肉，酸甜可口，口感绝佳，滑而不腻，营养丰富，搭配着芒果的清香，为夏日带来一份可口的小菜，制作简单，百吃不腻。

用料  

酥脆糖醋肉（糖醋里脊）/CRISPY SWEET AND SOUR PORK的做法  

1. 在做之前先准备食材
   Prepare the ingredients before making
   注：图片仅供参考，具体食材参照上表

2. 将里脊切成条放入碗中，加入盐、胡椒粉、料酒，抓匀后腌制20 分钟
   Cut the pork into thick strips, put them into a bowl, add salt, pepper and cooking wine, grasp them thoroughly and marinate for 20 minutes
   
   将淀粉、鸡蛋、水混合调成粉浆
   Mix the starch and egg white with water
   
   将粉浆倒入肉中，抓匀
   Pour the batter into the pork

3. 锅中倒入足量油，逐个将肉条放入，低温油炸一分钟，将肉捞出
   Pour enough oil into the pot, add the meat strips one by one, fry them in low temperature for one minute, remove the meat
   大约一分钟后，再次倒入肉条油炸，变成金黄色后捞出肉
   After about a minute, pour in the strips again and fry until golden brown. Remove the meat

4. 将番茄沙司，白醋、糖、青椒和姜丝混合成酱汁。把它们倒入锅中加热
   Combine tomato sauce, white vinegar, sugar, green pepper and ginger to make sauce. Pour them into pot and heat
   
   酱汁沸腾后再放入炸好里脊肉条，翻炒均匀即可出锅
   After boiling，pour  the Fried pork into pot , stir-fry evenly

5. 把芒果和番茄酱摆放在炒好的糖醋里脊上，随意的撒些芝麻提香
   Place the mango and tomato sauce on a the plate and scatter the sesame randomly

6. 整个菜品完成啦
   Finshed.

小贴士

粉浆不能太稀，要调到筷子搅拌感觉有阻力时为好。
肉条第一次下锅炸的时候，要用筷子夹着。
参考《On Cooking A Textbook of Culinary Fundamentals》,Ch16 PORK,Page388.

The batter should not be too thin until there is resistance to first Fring, use chopsticks to pick meat up.
Reference：“On Cooking A Textbook of Culinary Fundamentals”,Ch16 PORK,Page388.