Ingredients: tenderloin, eggs, flour (white flour), oil and sugar. Practice: 1. Slice pork tenderloin, and marinate it with proper amount of salt, cooking wine, black pepper and monosodium glutamate for 5 minutes; Marinated tenderloin II. Make a uniform batter with flour and eggs and some water; Egg flour paste 3. Heat it in an oil pan, put it into the hanging tenderloin at about 60 degrees, fry it until it is set, and then remove it; The first fry until the fillet is formed 4. Heat the oil and add it to the tenderloin again, turn to medium heat and fry until golden brown, and take out the oil control; Deep-fried for the second time until the tenderloin is golden. 5. Leave a little oil in the pot, add two spoonfuls of sugar and stir fry until the sugar melts, then add one spoonful of mature vinegar and turn to low heat to continue cooking. Turn it over with a shovel until the bubbles in the pot expand rapidly and pour it on the fried tenderloin. Features of the finished product: bright color, crisp skin and tender meat, sweet outside acid and rich meat flavor. Add some important information: 1, when boiling sweet and sour juice, use low fire, stir it clockwise with a shovel, pay attention to control the heat, and leave the fire quickly when the pot bubbles, otherwise it will burn the sugar and be harmful to your health; 2. The ratio of sweet and sour is 2: 1, which can achieve moderate sweet and sour effect, but the ratio can be adjusted freely according to personal preference.