1, perfect batter ratio: mix the ground starch and sweet potato starch in a ratio of one to one, pour into a bowl, add about 2 grams of baking powder, stir well and add half a bowl of water to make batter;

2. Sizing is the key: when making batter, mix the same proportion of starch together to make it crisp and keep it crisp for a long time, so there will be no softening phenomenon. If all starch is used, it may paste the pot when cooking, and the taste is thin;

Specific steps:

1. pat the pork tenderloin loose and cut it into thick strips with finger width;

2. Add cooking wine, soy sauce and salt and marinate for more than fifteen minutes; 3. Four spoonfuls of potato starch and a little water are stirred evenly into a paste;

4, two spoonfuls of sugar, one spoonful of vinegar, one spoonful of tomato sauce, a little cooking wine, add a proper amount of starch, and a spoonful of water to make juice;

5. Put the marinated meat into the starch paste and grab it evenly, so that each piece of meat is wrapped by the starch paste;

6, put the oil in the pot, put the meat strips when the temperature is 60%, and fry them in several times;

7. Stir-fry until the color turns yellow and continue to burn oil. When the oil temperature is 80%, add the meat strips again and fry until the skin becomes brittle;

8. Leave a little oil in the pot to heat up, pour in sweet and sour sauce, add meat strips when frying thick, sprinkle with white sesame seeds, and stir fry quickly until each piece of meat is wrapped in sweet and sour sauce.