Pork tenderloin 300g, salt 1/2 teaspoons, pepper 1/4 teaspoons, cooking wine 1 teaspoon, flour 3 teaspoons, raw flour 1 teaspoon, tomato sauce 2 teaspoons, white vinegar 3 teaspoons and sugar 1 teaspoon.

working methods

1. Cut the tenderloin into thick strips, put it in a bowl, add salt, pepper and cooking wine, and marinate for 20 minutes.

2. Mix the flour with the raw flour, and pour in the right amount of water to make it into a slurry (you can hang the meat strips thin, but not very thick).

3. Pour the pulp into the meat and grab it evenly.

4. Pour enough oil into the pot, turn the fire to 60% heat, turn to medium and small heat, put the meat strips one by one, fry for about one minute, and remove and drain the oil.

5. After frying, turn the oil in the pan to the fire to continue heating. When the oil temperature is 80% to 90% hot, pour in the meat strips and fry for a while until golden brown, then remove and drain the oil.

6. Mix ketchup, white vinegar and sugar into a sauce.

7. Leave a little base oil in the pot to heat up, pour in the sauce and minced garlic, heat it to a boil over low heat, pour in the fried tenderloin strips, and stir fry evenly.