First of all, sweet and sour pork tenderloin

1, first clean the tenderloin, cut it into strips, put it in a bowl, add salt, soybean oil, cooking wine and soy sauce, stir the flour and starch evenly, and marinate for 10 minute.

2. Pour peanut oil into the pot, heat it to 80% heat, add the marinated meat strips, fry them until they are slightly yellow, take them out, heat the oil again, and then fry them.

3, another pot, add a spoonful of tomato sauce, a spoonful of water, a spoonful of vinegar, a spoonful of sugar, boil the sugar to melt, put it into the fried meat, stir fry evenly and wrap it in sauce.

4, pan and plate, and finally sprinkle with cooked sesame seeds.

Second, Sichuan pork.

1. First, pour cold water into the pot. Pork doesn't need to be cut into whole pieces and put in cold water. Pour in cooking wine, bring it to a boil, skim off impurities after boiling water, wash it and cut it into thin slices. The thinner, the better.

2. Pour a little oil into the pot, add the meat slices and stir-fry the excess oil. When the meat changes color, you can control it if you look at more oil.

3. Add onion and ginger and stir-fry until fragrant. Add bean paste and stir-fry. After the red oil is produced, pour in chopped green garlic, green pepper and red pepper and stir-fry.

Third, stir-fry pork tenderloin.

1. First cut the tenderloin into strips with a thickness of about 1 cm.

2. Then prepare a bowl, knock in two eggs and stir, add starch, soy sauce, cooking wine, sugar, pepper, salt, pepper and sesame oil, and stir into a batter. If it is too dry, you can add another egg without adding water. Pour in the tenderloin and wrap it evenly.

3. Pour the oil into the pot and heat it to 80% heat. Put the tenderloin into the pot one by one to prevent it from sticking together. Turn it back and forth with a spoon and fry until the surface is slightly yellow.

4. Heat the oil again and fry it until the surface is golden yellow. Sweet but not greasy crispy meat is ready.