Pork Tenderloin (or Chicken Breast) 400g

Salt a little

Egg 1

Cooking Oil moderate

Water moderate

Tomato Sauce 4 tbsp (50g)

Sugar 2 tbsp (25g)

White Vinegar 2 tbsp (20g)

Maintaining Wine 1 tbsp

Corn starch 2 tbsp

Flour 1 tbsp (optional)

Pepper a little

Cooked white sesame seeds Moderate (optional)

Steps to make

1: Cut the pork loin into long strips about 1cm thick, wash it well, and put it into a bowl.

2, first add salt and pepper cooking wine and mix, marinate for 10 minutes to taste.

3, and then beat 1 egg, add starch, flour (can not be added), 1 tablespoon of cooking oil, mix well into ^ sticky (as shown, not too thick or too thin), and then wait 10 minutes to start frying.

4, the oil temperature in the pot 5-6%, into the meat strips fried, all into the ^ low heat and slow frying. (When you put down the meat strips, you need to put them in one by one to prevent them from sticking together, and if there is more meat, you can fry them in two batches).

5. Fry until the surface is golden brown and crispy, then fish out and set aside. （

6, a small amount of oil in the pan, put the tomato paste, white vinegar, sugar, a little salt, and then add 1 tablespoon of water starch (water: starch = 2:1), turn ^ medium heat stir fry until ^ bubbling into a thick consistency.

7, pour in the fried meat strips, constantly stirring quickly, evenly coated with juice, out of the pan! Sprinkle some white sesame seeds, perfect!

Tips

To make crispy outside and inside, not old and not hard key is to marinate the meat strips and fried meat strips two aspects. When you make the paste of the meat strips, it should not be too thick or too thin, too thick, the taste is not good; too thin, the meat is easy to be old after frying.

When frying the tenderloin, let the batter set before turning, use medium-low heat, usually frying a 4-5 minutes is almost done, to make it more delicious, you need to deep-fry.

Oil temperature 5-6 can be inserted with chopsticks with a lot of small bubbles means that the temperature is enough.

The final sauce can also be adjusted in advance, ketchup: water: sugar: white vinegar in accordance with the ratio of 4:3:2:2.

Making sweet and sour sauce to add water starch, vinegar will make the white sugar sweet taste is not greasy, white sugar to make the white vinegar sour more appetizing.

Finally, when the meat strips are wrapped in the gravy sauce, the action should be fast, and quickly stir-fry so that the meat strips are evenly wrapped in the sweet and sour sauce and immediately removed from the pan.