My mother cooks at our house. Her specialty is sweet and sour pork, and I have loved this dish my mother made since I was a child.

This is how my mother made this dish: she first cut the tenderloin into strips, put it in a small basin, then added a little salt, a little sugar, a little cooking wine, and added two or three slices Add a little bit of water to the ginger, and squeeze it with your hands. She said that doing this is to enhance the seasoning, and secondly, the meat will become tender and easy to bite.

The next step is to mix the paste. Use a bowl or small basin, put a little flour, a little starch, a little salt, beat one or two eggs, stir, then add an appropriate amount of water and continue stirring until the paste is very even and not too thick, the paste is ready .

Next, turn on the heat and put half a pot of oil into the pot. Mom said that when the oil is heated to 50% hot, you can add the battered tenderloins to the pot. Hold them one by one with chopsticks. Put it into the pot, do not pour it into the pot at the same time. When the tenderloin is fried until golden brown, take it out and control the oil. When the oil is 70 to 80% hot, put all the fried tenderloin into the pot and fry it again and take it out quickly.

The last step is to make the sauce. Put an appropriate amount of water, an appropriate amount of sugar, vinegar, tomato paste, and a little salt into the pot, then stir while cooking, pour in an appropriate amount of water starch, continue to stir while cooking, pour the fried tenderloin into the pot, and stir evenly. It’s ready to be cooked.

This dish is sour, sweet and refreshing, oily but not greasy. I often use it as a meal, it is super delicious.