糖醋里脊是道经典中式家常菜，里脊肉炸得外酥里嫩，裹上酸甜浓郁的糖醋汁。色泽红亮，酸甜开胃，出锅前撒上白芝麻和葱花，颜值和香气直接拉满，配米饭或者当零食都超绝。
Sweet and Sour Pork is a classic Chinese dish. The pork tenderloin is deep-fried until crispy outside and tender inside, then coated in a rich, sweet and sour sauce. It’s glossy and appetizing, and the sesame seeds and scallions at the end take it to the next level.
🌴食材 | Ingredients：
猪里脊肉，300g（切粗条）。/ Pork tenderloin, 300g (cut into thick strips).
鸡蛋，1个（打散，裹糊用）。/ Egg, 1 (beaten, for the batter).
🌴配料 | Aromatics：
蒜末，3~4瓣（增香）。/ Minced garlic, 3-4 cloves (for aroma).
熟白芝麻，1小撮（点缀提香）。/ Toasted white sesame seeds, a small pinch.
小葱，1根（切葱花，出锅撒）。/ Scallion, 1 (chopped, for garnish).
🌴调味 | Seasonings：
番茄酱，3勺（约45g，灵魂）。/ Ketchup, 3 tbsp (about 45g, the soul of the dish).
白醋，2勺（约20ml）。/ White vinegar, 2 tbsp (about 20ml).
白糖，2勺（约30g，酸甜关键）。/ Sugar, 2 tbsp (about 30g, key for the sweet and sour taste).
生抽，1勺（约10ml）。/ Light soy sauce, 1 tbsp (about 10ml).
料酒，1勺（约10ml，腌肉用）。/ Cooking wine, 1 tbsp (about 10ml, for marinating).
淀粉，3勺（约30g，裹糊用）。/ Cornstarch, 3 tbsp (about 30g, for coating).
面粉，1勺（约10g，裹糊用）。/ All-purpose flour, 1 tbsp (about 10g, for coating).
白胡椒粉，少许。/ A pinch of white pepper powder.
盐，适量。/ Salt, to taste.
食用油，适量（炸制用）。/ Cooking oil, as needed (for frying).
🌴做法 | Instructions：
1，腌制里脊肉
猪里脊肉切成粗细均匀的粗条，加1勺（约10ml）料酒、少许盐和白胡椒粉，抓匀腌制15分钟。⚠️ 加料酒和白胡椒粉能去腥，腌制一下更入味。我试过不腌直接炸，结果里面没味道，外面酸甜里面寡淡，口感差很多。
Cut the pork tenderloin into evenly thick strips. Marinate with cooking wine, salt, and white pepper for 15 minutes. ⚠️ This removes the odor and adds flavor. I’ve tried frying without marinating, and the inside tasted bland.
2，裹糊
取一个大碗，放入3勺（约30g）玉米淀粉、1勺（约10g）面粉、1个打散的鸡蛋，加少许水，搅拌成浓稠的酸奶状面糊。把腌好的里脊肉放入面糊中，均匀裹上一层。⚠️ 面糊别太稀，能挂在肉上就行。面糊太稀挂不住，炸出来不酥；太稠又会很厚，口感发硬。
In a bowl, mix cornstarch, flour, and the beaten egg with a little water to make a thick batter. Coat the pork evenly. ⚠️ The batter should be thick enough to stick to the meat.
3，炸制
锅里倒油，油温六成热（筷子放进去周围冒小泡），放入裹好糊的里脊肉，中火炸2~3分钟，炸到表面金黄酥脆，捞出控油。⚠️ 火别太大，不然外面焦了里面还没熟。我试过火太大，结果外面黑了里面还是生的。
Heat oil to 160°C (about 60% hot). Fry the coated pork over medium heat for 2-3 minutes until golden and crispy. Drain. ⚠️ Don’t use high heat, or they will burn outside and stay raw inside.
4，复炸（可选，更酥脆）
把油温升高到八成热，倒入炸好的里脊肉复炸20~30秒，捞出控油。⚠️ 复炸能让外壳更酥脆，放久了也不容易回软。我试过不復炸，结果放凉了之后软塌塌的，口感差很多。
Optional: Heat the oil to 180°C and fry the pork for another 20-30 seconds. ⚠️ This makes them extra crispy and keeps them from getting soggy.
5，调糖醋汁
取一个小碗，放入3勺（约45g）番茄酱、2勺（约20ml）白醋、2勺（约30g）白糖、1勺（约10ml）生抽和少许盐，搅拌均匀。⚠️ 糖醋汁的酸甜比例是关键，醋和糖的比例大约是1:1.5。我试过糖放少了，结果只有酸没有甜，糖醋味出不来。
In a small bowl, mix ketchup, white vinegar, sugar, light soy sauce, and a pinch of salt. ⚠️ The ratio of vinegar to sugar is key.
6，炒糖醋汁
锅里留底油，放入蒜末，小火炒香。倒入调好的糖醋汁，中火炒到冒泡、汤汁浓稠。⚠️ 炒糖醋汁时要不停搅拌，防止糊底。我试过没搅拌，结果锅底糊了，整锅汁都发苦。
Add minced garlic to the pan with a little oil and stir-fry over low heat until fragrant. Pour in the sauce and cook over medium heat until it bubbles and thickens. ⚠️ Stir constantly to prevent burning.
7，合炒
转大火，倒入炸好的里脊肉，快速翻炒均匀，让每根里脊肉都裹上糖醋汁。⚠️ 合炒动作要快，保持外壳酥脆。我试过炒太久，结果外壳全软了，一点都不酥。
Turn to high heat, add the fried pork, and stir-fry quickly to coat each piece with the sauce. ⚠️ Be quick to keep the coating crispy.
8，出锅
关火，装盘，撒上少许熟白芝麻和葱花点缀。趁热吃，里脊肉外酥里嫩，糖醋汁酸甜浓郁，色泽红亮。⚠️ 芝麻和葱花最后撒，趁热吃口感最好。我试过不撒芝麻和葱花，虽然味道没变，但端上桌总觉得少了点灵魂，撒上之后颜值立马不一样了。
Turn off the heat and plate the dish. Sprinkle with toasted white sesame seeds and chopped scallion. Serve hot. ⚠️ Add the garnishes at the very end for the best look and flavor.
宝宝们里脊肉切粗条，加料酒和白胡椒粉腌制，去腥入味。面糊调成浓稠的酸奶状，能挂在肉上就行。中火慢炸，避免外焦里生。复炸20秒，外壳更酥脆。糖醋汁的醋糖比例大约是1:1.5，酸甜平衡。合炒动作要快，保持外壳酥脆。出锅前撒白芝麻和葱花，颜值和香气直接拉满。
Tips: Marinate the pork with cooking wine and white pepper. Make a thick batter. Fry over medium heat. Double-fry for extra crispiness. The ratio of vinegar to sugar is key. Be quick when tossing with the sauce. Garnish with sesame seeds and scallions before serving.
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这道【糖醋里脊 | Sweet and Sour Pork】是经典的酸甜口家常菜。如果你喜欢这种酸甜浓郁、外酥里嫩的口感，还可以试试我之前写的【宫保鸡丁 | Kung Pao Chicken】。想看更多经典下饭菜，可以逛逛我的【家常菜】分类。
If you enjoy this sweet and savory flavor, you should also try my Kung Pao Chicken. For more classic home-style dishes, check out my Home-style Recipes category.