material

Pork tenderloin, potato starch, sugar, salt, white vinegar, tomato sauce

method of work

1, pork tenderloin is cut into thick slices first, and the tissue of loose meat is patted with a knife, then cut into thick tenderloin strips, sprinkled with a little salt and chicken essence, and marinated for later use.

2. Take some potato starch and pour in water to make the potato starch absorb enough water. At this time, the potato starch slurry will be very hard, and it should be stirred constantly with a spoon or hand.

3. Put the previous tenderloin strips into it and grab them evenly. The paste must wrap the meat.

4, put more oil in the pot, burn it to 80% heat (put chopsticks in the oil, bubbles will pop up next to it), and put them into the tenderloin one by one.

5. When the skin is crispy, take out the meat with a colander, put it aside for a while, heat the oil again, put the fried tenderloin into the frying again, fry until the surface is golden, and then take out and drain the oil.

6. Take tomato sauce, white vinegar, sugar, etc. and mix well.

7. Dry the pot, quickly pour in the sauce, thicken the sauce with a spoon while burning, and turn off the fire.

8, quickly pour into the tenderloin and turn it a few times, wrap the sauce on the meat and immediately take out the pot.