First, pickle the tenderloin.
After cleaning the bought tenderloin, cut it into thin strips along the texture of the meat. Put the meat strips into a bowl, add cooking wine, spiced powder, an egg white and appropriate starch, and marinate them evenly by hand for one hour.
Second, fry the tenderloin.
First, we prepare fried flour, put a spoonful of flour and a spoonful of corn starch into the bowl, add the egg yolk, appropriate salt and spiced powder left over from the cured meat, slowly pour a little water, and stir it into a batter, which is viscous and flowing.
Add the tenderloin into the batter and stir until each piece of meat is covered with batter.
Put the oil in the pan, and when it is 50% to 60% hot, add the fillet one by one. Turn on low heat and fry slowly until the fillet is set and turns yellow and bright, then remove and control the oil.
After all fried, heat the oil pan again to 80% heat, pour in the tenderloin and fry it again quickly, turning it golden yellow, and you can take it out in about half a minute.
Sweet and sour tenderloin.
Leave a little base oil in the pot, add several tablespoons of tomato sauce (the color of the dish depends on the amount of tomato sauce, so it is good to add more flavor), two tablespoons of white sugar, three tablespoons of balsamic vinegar and a little water, stir and cook with a shovel, and then add salt and boiled water starch (dip a little soup to taste salty and slightly salty), and pour into the tenderloin.
Let the tenderloin be evenly covered with sauce, sprinkle with some white sesame seeds and serve.
The sweet and sour pork tenderloin is ready, and the color is red and shiny, which makes people drool. Little friends, try it quickly and do it according to my method. The success rate is 100%.