Meat, onion, sugar, vinegar, salt, chicken essence, thirteen spices, starch, cooking wine, sesame oil.

The practice of sweet and sour tenderloin:

1. Cut the meat first, then add a little salt, thirteen spices and chicken essence, stir and let it stand for about 30 minutes.

2. Then put the starch into the water, wrap the meat with starch, and then beat it into juice in another bowl, adding sugar and vinegar.

3. A small amount of salt, chicken essence, thirteen spices and sesame oil, then add a small amount of starch and a proper amount of water, and put the chopped onions together.

4. Then fry the meat wrapped in starch until golden brown. Then take it out and clean the pot. Pour the prepared juice into the pot, stir until it is transparent, and then pour it on the fried meat.