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Sweet Sour Sauce chinese traditional red sweet sour sauce recipe ingredients for pork

Sweet Sour Sauce chinese traditional  red sweet sour sauce recipe ingredients for pork
Sweet Sour Sauce chinese traditional  red sweet sour sauce recipe ingredients for porkSweet Sour Sauce chinese traditional  red sweet sour sauce recipe ingredients for porkSweet Sour Sauce chinese traditional  red sweet sour sauce recipe ingredients for porkSweet Sour Sauce chinese traditional  red sweet sour sauce recipe ingredients for porkSweet Sour Sauce chinese traditional  red sweet sour sauce recipe ingredients for pork
group name
Cooking seasoning
Min Order
100 piece
brand name
HODIAS & CHEFU food flavor seasoning manufacturer
model
No.1
Nearest port for product export
QINGDAO, WEIHAI
Delivery clauses under the trade mode
FOB, CFR, CIF, EXW, DDP, DDU
Acceptable payment methods
T/T, L/C, PayPal, Westem Union
update time
Thu, 03 Nov 2022 16:06:55 GMT

Paramtents

  • Name sweet sour sauce

  • Application cooking,stir-fry,malatang,hotpot,etc.

  • Brands chefu,hodias,oem

  • Moq 1MT

  • Package size 70gx2cupsx15boxes/carton

  • Origin Qingdao,China

Packging & Delivery

  • 27cm x11cm x22cm
  • Min Order100 piece

Briefing

Fresh ingredients + sweet sour sauce = master dish.

Detailed

Ingredients

Ketchup, caster sugar, drinking water, maltose syrup, brewed vinegar, spices

Feature

  • 1.Specially Developed by 10 masters.
  • 2. Fresh ingredients + sweet sour sauce = master dish.
  • 3. Convenient and simple, one cup can cover all of the ingredients.
  • 4. Healthy and delicious without any additives

Dishes

Sweet and Sour Pork

Material

about 200g tenderloin rams, green beans, starch, a little flour , 1 egg, a little garlic.

Making Method

  • 1. Cut the tenderloin into long strips, marinate it with a little salt, and then add eggs, flour, and starch.
  • 2. Fill the pan with oil and fry the tenderloin until the outer coke is tender. Add another pan, minced garlic, add sweet and sour sauce, tenderloin, green beans, and stir well.

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