Tenderloin, Heinz ketchup, cornstarch, egg, sesame seeds, ginger, baby bok choy stalks (for garnish), salt, pepper

1. Ginger grated into a puree, squeeze out the juice and set aside.

2. Tenderloin cut into equal sized cubes, place a chopstick underneath, slice horizontally, and cut vertically into strips without breaking at the bottom.

3. Shredded tenderloin, marinate with salt, pepper (white pepper is best), egg white, ginger juice, scratched well for ten minutes.

4. marinated tenderloin, mixed with dry starch, shake off the starch attached to it, put in a colander and reserve.

5. Dip the spoon into 80% hot oil, fry quickly to set, pull out and deep fry again. Tenderloin should not be fried for a long time, the old is hard, just the right one will be eaten outside the crispy tender.

6. Fried tenderloin plate spare.

7. water starch into a little sesame seed spare.

8. pan with tomato sauce, sugar, half a bowl of water, and boil together, cook for a minute. Thicken the gravy.

9. thickening. Pour over the immediate meat can be