Accessories: onion 5g ginger 5g garlic 10g egg 150g starch (pea) 80g wheat flour 20g.

Seasoning: salt 4g, soy sauce 10g, vinegar 50g, sugar 20g, monosodium glutamate 2g, peanut oil 150g each.

1 starch is mixed with water to prepare wet starch for later use; Remove the fascia from the tenderloin, cut it into chunks of 0.2 * 3cm, put it in a bowl, simmer with 2g of refined salt and 2g of monosodium glutamate, mince the onion and ginger, and chop the garlic into dices.

2 Beat the eggs into a bowl and mix well. Add 80 grams of flour and wet starch, and stir until the egg paste is complete.

3 Mix sugar, salt 2g, soy sauce, vinegar, beef soup and wet starch 20g in a large bowl.

4 put the wok on the fire and pour peanut oil into the hot pot. When the oil temperature is 60%, hang the tenderloin evenly in the whole egg paste, fry one by one in the oil pan until golden brown, and then remove the filtered oil.

5. Leave 10g oil in the hot pot. Stir-fry the onion, ginger and garlic, pour the juice into a large bowl and the pot will boil. When flowers are lifted, push them with a spoon. Then pour in the fried tenderloin, turn the wok over and pour in the bright oil, which is the fashion plate. It will make a squeaking sound when it is served.

Accessories: cooking wine, vinegar, sugar, salt, starch, tomato sauce.

Cut 1 tenderloin into long strips with finger thickness, add a little salt and marinate with 1 tbsp cooking wine.

2 Put 2 tablespoons vinegar, 3.5 tablespoons sugar, a little salt, starch and water into a small bowl and mix them into water starch. Add them and stir well to form a sauce.

3 add water to starch, add some egg whites, mix well into a thick paste, and hang it on the marinated pork tenderloin for later use.

4 put a little more oil in the pot, heat it to 80% oil temperature, add the pasted meat strips, fry until the surface is white and take it out. Be careful not to put the meat strips in the oil pan together, but put them one by one, not too much at a time.

5 all the meat strips are fried and drained.

6. Continue to heat the oil in the pot. When the oil temperature rises to 90% again, put half of the fried meat strips into the pot and fry them until the surface is golden yellow, take them out, and then put the other half into the pot and fry them until golden yellow.

7 take out all the meat strips and drain the oil.

Leave the bottom oil in the pan and stir-fry the tomato sauce until the red oil comes out.

9 Add the seasoning sauce prepared before.

10 When the sauce thickens, turns red and brightens, add the fried meat strips and quickly turn over the pan.

1. Baked dishes can use whole egg paste or gouache paste as the main material paste, depending on the main material and region, but keep it tender.

2. Mix the juice well, mix it well before putting it into the pot, and eat it immediately after heating.

3. The flavor types of pickles can be sweet and sour, salty and fresh, hot and sour, etc.