Tenderloin 200g, dry starch 50g, tomato sauce 100g, vinegar 1 teaspoon, sugar 2 teaspoons, salt 1 teaspoon, proper amount of vegetable oil and a little cooking wine.

Technological practice: frying

Side dishes: home cooking and meat dishes.

This recipe belongs to Shandong cuisine.

Production method:

1. Cut the tenderloin into pieces 1.5 cm square, add a little cooking wine and salt, mix well and let stand for 5 minutes. Add a little water to dry starch and stir it into thick starch paste (to the extent that chopsticks are resistant to stirring). Pour the prepared starch paste into the diced meat and gently grasp it with your hands.

2. Put vinegar, sugar and salt, 2 tablespoons of water and a little water starch into a bowl of starch paste, and mix well to make flavored juice. Put vegetable oil in the pot and heat it to 50%. Put the diced meat mixed with starch paste into the oil pan one by one (you can hold it with your fingers and twist it when you put it). Open one by one). After frying in medium oil, the oil is heated again until there is no crackling sound of water. Pour in the fried diced meat and fry until golden brown.

3. Pour the oil out of the pot, leaving only a little bottom oil. Stir-fry the tomato sauce over low heat and pour the red oil into the mixed sauce. Add a little cooked oil to medium heat until it becomes thick. Pour in the fried diced meat and stir well until each diced meat is covered with thick juice. Turn off the fire and serve.