Cut the big row into strips wash, control dry, add salt 5g and tenderizing powder 1g, mix well, wrestling, until the meat sticky, proverbial (playing on the strength)

Put the egg, cornstarch and custard, mix well

Burning oil, large to seventy percent of the oil temperature (the oil surface has a small bubbles), the sauce good row of strips a one by one into the frying pan, turn on the medium heat, the oil temperature can be controlled to four to five, a little lower than the beginning, until the surface is not cooked. Control the oil temperature at four to five percent, a little lower than the beginning, to be the rows of strips floating on the surface of the oil can be, if you are not sure whether cooked or not, you can cut the rows of strips to see the middle is not white meat, is white is cooked, and then fished out the ribs, oil control.

Pour a small amount of oil into the pot, put the tomato sauce and plum sauce, add sugar, heating and stirring, according to their own sweet and sour degree of seasoning, taste the flavor when adjusted to the strong a little bit, and then add the rows of strips of pan stir-frying so that the sauce wrapped around the rows of strips can be, can not be a long time. Then out of the pan on the plate can