Pork tenderloin 250g, egg 1 piece, 2 tablespoons tomato sauce, 50g flour, 30g starch, 2 tablespoons white sesame 10g vinegar, 2 tablespoons white sugar, 50g oil, 2 tablespoons cooking wine, 2 tablespoons soy sauce and 2 tablespoons salt.
Second, the practice of sweet and sour tenderloin:
1. Wash pork tenderloin and cut into strips. ?
2. Put the pork tenderloin into a bowl, add cooking wine, soy sauce and salt, and stir well.
3. Beat in eggs and add flour and starch. ?
4, stir well, so that all the meat strips are wrapped in egg paste. ?
5. Add water and starch into the bowl to make water starch. ?
6. Pour the oil into the pot. When the oil temperature is 70% hot, add pork tenderloin wrapped in egg paste and fry for 3 minutes until the surface is slightly yellow. ?
7. Take out the pork tenderloin. ?
8. When the oil temperature is 90% hot, add pork tenderloin and fry for half a minute until the surface is golden. ?
9. Remove the pork tenderloin and control the oil.
10, pour water into the wok, add tomato sauce, sugar and vinegar, and cook for 3 minutes. ?
1 1, add water starch.
12, cook for 2 minutes, sprinkle with white sesame seeds and serve. ?
13, and finally put the sweet and sour tenderloin on the plate.
Tips for sweet and sour tenderloin:
1, when we pickle the tenderloin, don't add too much starch. ?
2, the tenderloin must be fried again, so that the sweet and sour tenderloin tastes better.