Sweet and sour tenderloin is one of the traditional specialties in China. It's home cooking in many places. This dish is mainly pork tenderloin, with seasonings such as flour, starch and vinegar. After cooking, the skin is crisp and the inside is smooth and tender, which makes people feel sweet and sour and has a big appetite.
Pay attention to when making sweet and sour tenderloin:
The marinated tenderloin is wrapped with appropriate amount of starch, and the excess starch is swatted off. Note: poor proportion modulation is easy to fail, such as too thick hanging paste and bad taste; The paste is too thin, and the meat is easy to age after frying. The secret of zero failure lies in directly coating dry powder, which can make the noodles taste crisp outside and tender inside.
Shake off unnecessary cassava starch, stir-fry in a pot until the surface is light yellow, drain the water, stir-fry, leave a small amount of base oil in the pot, pour tomato sauce, add a small amount of sugar and vinegar, stir-fry until it is hot, pour in half a bowl of starch, cook until the juice is thick, pour in fried tenderloin, stir well, and sprinkle with cooked sesame seeds.