Composition:

Tenderloin (about 300g), starch (starch must be potato starch), sugar, vinegar, tomato sauce and flour.

Exercise:

1, batter mixing: two tablespoons of flour and four tablespoons of potato starch, add water and mix well.

2, sweet and sour juice: 35 grams of sugar, 40 grams of vinegar, a spoonful of tomato sauce, a spoonful of soy sauce, half a bowl of water, stir well.

3. Cut the tenderloin into long strips with thick little fingers, add some soy sauce and marinate for a while, then pour the flour paste into the tenderloin and stir well.

4. When the oil temperature is 70% hot, put the tenderloin strips, take them out after the color is browned, raise the oil temperature again, fry them again, pour out all the fried oil, then pour in the sweet and sour juice, pour in the fried tenderloin, and stir fry them repeatedly for 5678 times (or stir fry them evenly), so that the tenderloin is evenly wrapped in the sweet and sour juice and then taken out of the pot.