Ingredients?

Tenderloin 500

Tomato sauce

More minced garlic

White vinegar

Cooking wine

Light soy sauce

Dark soy sauce

Eggs

Potato starch

Flour

Cooked sesame seeds

How to make the hotel version of sweet and sour pork loin?

Cut the tenderloin into one centimeter wide and thick strips

Tenderloin Put it into a bowl, add light soy sauce, salt, cooking wine, dark soy sauce (a little), appropriate amount of water, mix well, and marinate for about 20 minutes

Mince more garlic and mince a little ginger

Put flour and starch in a basin at a ratio of about 2:1 (potato starch is easier to sizing than corn starch), one egg, an appropriate amount of cold water, and stir evenly. Stir in one direction and the batter will become stronger. The viscosity is about the amount that can be lifted with a chopstick. It’s better to hang it up

Hot oil in the pot

Dip each tenderloin in the batter

When the oil is 70% hot, add the tenderloin one by one and add it all at once It will stick to each other, so fry it for a while and take it out. This time is to set the shape. Continue to heat the oil over high heat. When it is 90% hot, pour all the tenderloins fried in the first pass into the oil pan and fry again, being careful not to splash the oil. The second time was for fried crisps. After frying for a while, take them all out, pour out the oil, and leave the bottom oil in the pot.

Heat the base oil, add minced garlic, spray white vinegar (if you like sourness, add more white vinegar), tomato sauce (more amount), appropriate amount of water, two tablespoons of sugar (tomato sauce is slightly sweeter than tomato sauce) , add less sugar), salt, cook for a while, the tomatoes will be thicker

Pour in the tenderloin and stir-fry, add a large handful of cooked sesame seeds, and take it out of the pan?