Ingredients: vinegar 1 teaspoon, pork tenderloin 300g, sugar 1 teaspoon, tomato sauce 3 teaspoons, white pepper 1 egg, starch, salt, half a teaspoon of soy sauce, cooking wine and oyster sauce.

Steps:

1. Bacon: First cut the pork tenderloin into thick slices, pat it with the back of a knife, and pat the meat loose. Cut into finger-thick strips, add cooking wine, soy sauce, oyster sauce, a little salt, white pepper and an egg (or egg white), grab the meat evenly with your hands and marinate for more than 20 minutes.

2. Sauce preparation: 3 tablespoons of tomato sauce+1 tablespoon of white vinegar+1 tablespoon of sugar+1 tablespoon of starch+half a bowl (rice bowl) of water, and stir until the sugar melts.

3, wrapped in powder: prepare a large bowl, put dry starch inside, and wrap each piece of meat with dry starch.

4, frying: the oil temperature 160 degrees or so, you can take a dry chopstick and put it in the oil for an interview, and you can cook it with bubbles around. Deep-fried until the surface is slightly yellow, you can take it out, and the whole process is medium fire. Then wait a few minutes, the oil temperature rises to about 200 degrees, and then pour the tenderloin in before frying. It only takes 40 seconds, and the skin will be brittle. Take it out at once.

5. Wrapping sauce: Take another pot, put a little base oil in the pot, pour in the prepared sauce, cook until it bubbles, add the fried tenderloin, stir fry, and wrap each piece with sauce.

6. Production: Sprinkle black sesame seeds and chopped green onion on the pot.