Let me share my experience: first, buy meat, consider buying a well-cut tenderloin for the first time. There are many practices in Fuzhou, from oblique cross knives to direct cutting into small pieces ... Color the cut meat (you can buy food pigment Danhong, so don't put it away if it's too troublesome) and marinate it with some salt, raw flour and water. Heat the oil, then fry until golden brown, and take out the oil filter for later use. Then put the cold oil in a hot pot, stir-fry the chopped garlic and onion, and pour in the marinade (tomato sauce, sugar, vinegar, chicken essence, rice wine, salt and pepper powder, soy sauce, pepper, sesame oil and water). Thicken, that is, raw powder water, and then add it to the boiled brine and stir it with a spoon into a paste, not too much. Finally, pour in the fried meat and stir fry a few times.
Note that the taste must be sour, sweet and fragrant.