Ingredients: eggs, flour (preferably fried flour).

Seasoning: lard (peanut oil is ok, but lard is more fragrant), cooking wine, soy sauce, refined salt, vinegar, onion and garlic foam, sugar, starch (fresh soup can be added if possible).

Method: Cut pork tenderloin into long strips, put it in a bowl and mix well with a little salt.

Beat the eggs into a bowl and mix well. Add flour and water, and stir to make an egg paste.

Put the meat in the egg paste and stir well for later use.

Stir-fry: when the wok is on fire, add oil and heat it to 50%. Add the meat pieces wrapped in egg paste one by one, fry them and pick them up. When the oil temperature rises to 80% heat, add the meat pieces and fry until golden brown, and drain the oil. Leave a little cooked lard in the original pot, add cooking wine, sugar, soy sauce and fresh soup to boil, thicken with starch, pour tenderloin into the pot, pour vinegar on it and sprinkle with garlic foam. Many people like to put onions and ginger in the sweet and sour tenderloin, depending on their personal taste, but kitty doesn't like it. )

The delicious sweet and sour tenderloin is golden in color, crisp outside and tender inside, sweet and sour. The following are several key steps: the meat pieces should be hung evenly, and the paste should be separated after the initial frying to distinguish them from each other. Don't fry the tenderloin for too long, it should be crispy outside and tender inside, otherwise the tenderloin will get old. There is also called tenderloin, so it must be made of tenderloin, and the meat in other parts is not delicious enough!