Ingredients: tenderloin 250g, egg 1 piece, proper amount of flour, and Beijing onion 1/4 pieces. Accessories: 2-3 tablespoons tomato sauce, white pepper 1 teaspoon, sugar 1 teaspoon, salt 1/2 teaspoons, 2 teaspoons white vinegar, 2 teaspoons cooking wine and a little water starch.

1. Slap the tenderloin on both sides with the back of the knife.

2. Cut the tenderloin into strips, put an egg in the middle and add cooking wine, salt and white pepper.

3. Grab well and marinate for 10- 15 minutes.

4. Wrap the tenderloin with proper amount of flour and shake off the excess flour for later use.

5. Add the right amount of oil to the pot, heat it to 60%, and turn to low heat. Deep-fry the tenderloin wrapped in dough, and take it out to be light yellow to drain the oil. Don't turn off the oil and heat it to 90% and fry it in the pot. Turn up the fire a little and fry until golden and crispy.

6. Take out the fried tenderloin and drain it on oiled paper for later use.

7. Then leave a little oil in the pot, add tomato sauce, white vinegar, salt, sugar, a little water and water starch to make sweet and sour juice, and then stir-fry the fried tenderloin quickly and evenly.

8. Sprinkle a little white sesame seeds on the pot and serve with shredded onion.