Single-Piece Tangsuyuk

Name: Single-Piece Tangsuyuk
Cuisine: Chinese
Ingredients: Pork tenderloin 120g; Potato starch Appropriate amount; Cooking oil For frying; Water 10 tbsp; Sugar 3.5 tbsp; Soy sauce 2 tbsp; Vinegar 3 tbsp; Cucumber 3 slices; Carrot 2 slices; Soaked wood ear mushrooms 2-3 pieces; Bottled red cherries 3 pieces; Canned pineapple 1 slice

A recipe for crispy and delicious single-piece Tangsuyuk that you can make at home, taught by chefs Yeo Kyung-rae and Park Eun-young.

ChineseOther

📝 10 steps

🍳 Start Cooking

What You'll Need

Pork tenderloin120g

Potato starchAppropriate amount

Cooking oilFor frying

Water10 tbsp

Sugar3.5 tbsp

Soy sauce2 tbsp

Vinegar3 tbsp

Cucumber3 slices

Carrot2 slices

Soaked wood ear mushrooms2-3 pieces

Bottled red cherries3 pieces

Canned pineapple1 slice

Instructions

Make the Tangsuyuk sauce by boiling water, sugar, soy sauce, and vinegar in a pan.

Cut the cucumber, carrot, soaked wood ear mushrooms, cherries, and pineapple into bite-sized pieces, add them to the sauce pan, and boil.

Prepare the starch sediment by letting the potato starch settle in water.

Cut the pork tenderloin into pieces 4-5cm long and 1cm wide.

Evenly coat the prepared pork tenderloin with the potato starch sediment.

Pour frying oil into a pan and heat to 170-180 degrees.

Pick up the starch-coated pork tenderloin pieces one by one and add them to the pan to fry.

Continuously tap the frying pork pieces with a spoon or tool to separate any that are stuck together, then remove them.

Continue heating the oil to evaporate moisture, then put the pork tenderloin back into the oil to fry until crispy.

Serve the finished Tangsuyuk and sauce on a plate.