Ingredients: tenderloin 8 Liang, starch 5 Liang, shredded onion10g, shredded ginger10g as seasoning; Sugar 1.6 Liang, 9-degree rice vinegar 1.6 Liang, salt, chicken essence, sesame oil, cooking wine. Production method: 1 Cut the tenderloin into pieces with a thickness of 5 mm, and hang it with water starch paste (the water slurry should not be too thin, and it is best to stick it together).

Mix all the seasonings into a bowl of juice.

3. Heat the wok to 60% heat with oil. Put the tenderloin into the wok one by one and fry until golden brown. Take it out.

4 put oil in the bottom of the pot, add shredded onion and ginger, stir fry, add fried tenderloin, and quickly add sauce to stir fry. Sweet and sour taste, tender outside and tender inside.

Another method:

Ingredients: pork tenderloin 400g, salad oil 500- 1000g, appropriate amount of raw flour, appropriate amount of low-gluten flour, a little seasoning for baking powder: tomato sauce 1-2 tablespoons and Zhenjiang balsamic vinegar (or white vinegar) 2-3 tablespoons to make a thick juice, and sugar 4-5 tablespoons. Onion 10g ginger 10g salt A little preparation method: 1g tenderloin is sliced into 5mm thick chunks, added with a little salt, slightly scraped with clear water, powdered, baking powder and low-gluten flour, then added with 1-2 spoonfuls of salad oil, and scraped evenly. Slice shallots and peeled ginger into filaments.

2. Put salad oil on the fire. When it is about 70% to 80% hot, put it down one by one, such as the tenderloin with mixed pulp, fry it until it is light yellow, and take it out.

When the oil is 90% hot, add the tenderloin and fry until golden brown, then take it out.

4 Leave a little oil in the pot, add shredded onion and ginger to the fire, add the prepared tomato vinegar juice and white sugar, and then quickly turn over the fried tenderloin and put it on the plate.