Seasoning: 2 tablespoons of tomato sauce, 2 tablespoons of cooking wine, 2 tablespoons of white vinegar, salt, sugar (salt-sugar ratio of 1:5), half of an egg, 2 tablespoons of corn starch.

How to do:

1, pork tenderloin cut into 1.5 cm square 4 cm long strips, add half of the salt, cooking wine marinade into the bottom flavor with the chicken liquid grabbed evenly, into the corn starch coated standby.

2, the bowl of sugar, vinegar, salt, a little water, cornstarch to make gravy spare.

3, the pot of oil, burned to 8 into the heat into the meat strips, with a spatula will be stuck together in the meat strips gently patted apart, turn off the medium-low heat frying until brown and then fish out, (do not use high heat, lest the tenderloin is not cooked) standby.

4, the pot of oil continue to heat, to 6 into the heat, will have been patted apart the spare meat strips back into the pot, deep-fried to a golden brown fish out of the oil standby.

5, the bottom of the pan oil, into the tomato sauce fried until red oil, add sugar, white vinegar, salt, half a bowl of water, boil, add a small amount of water starch, stirring until the soup becomes thick and red into the meat, stir-fry quickly until the meat outside the uniformly wrapped in the soup can be removed from the pot.

Cooking tips:

1, when the oil is 80% hot, add the meat, turn off the medium-low heat, do not use high heat, to prevent the tenderloin is not cooked, the outside has been scorched.

2, re-frying is the key to the outside of the caramelized, can not be omitted, while paying attention to the oil temperature is not too high, so as not to fry black.

3, salt and sugar ratio is very important, according to their own taste to adjust the ratio. My ratio is 1:5.

4, the gravy becomes thick stir fry meat strips of action must be fast, to avoid meat strips become soft and affect the taste.

5, meat strips need to marinate, otherwise by the starch coated, not flavorful.