250 grams of pork tenderloin. Sugar 25g, flour 10g, Shaoxing wine 15g, sesame oil 10g, soy sauce 25g, vinegar 25g, onion 5g, cooked vegetable oil 750g (about 50g) and refined salt1g.

Method: Batch the meat into 0.5 cm thick chunks, chop them gently with a knife, replace them with domino pieces, and put them in a bowl. Add 5g of Shaoxing wine and refined salt, and mix well with 25g of wet starch and10g of flour for later use. Soy sauce, sugar, Shaoxing wine, vinegar, wet starch 15g and water 25g are made into sweet and sour juice for later use. Heat the wok over medium heat. When the vegetable oil is 60% hot (about 150℃), put the pasted meat pieces in a frying pan and fry for 1 min, then take out the oil. When the oil temperature is 70% hot (about 175℃), re-fry 1 min, take out and drain.

Features bright red color, sweet and sour taste, crisp outside and tender inside.