Main Ingredients: Pork Tenderloin

Supplementary Ingredients: Wine, Vinegar, Sugar, Salt, Starch, Ketchup

1Cut pork tenderloin into finger-thick strips, add a pinch of salt and 1 tablespoon of wine to marinate to taste

2Create a thickened gravy by mixing vinegar, sugar, 3.5 tablespoons of sugar, and a pinch of salt, and cornstarch in a small bowl with water and starch, stirring to combine well.

3The starch with water and a little egg white, mix well to form a thick paste, marinated pork loin hanging paste standby.

4Put a little more oil in a wok and heat it to 80 percent, then fry the pork strips until the surface turns white. Do not put the meat strips into the frying pan together, but put them in one by one, and don't put them in too many at a time.

5All the meat strips are fried, remove from the pan and drain the oil.

6Heat the oil in the wok, and when the oil temperature rises again to 90%, fry half of the meat strips until the surface is golden brown, then remove them from the wok, and continue to fry the other half of the meat strips until they are golden brown.

7Remove all the meat strips from the pan and drain the oil.

8Reserve the oil in the pan, heat the tomato sauce and sauté until the oil is red.

9Add the seasoned gravy.

10When the gravy becomes thick and reddish, add the fried meat strips and quickly turn well.

Main ingredient: tenderloin?400g

Accessories: 5g onion, 5g ginger, 5g garlic, 10g egg, 150g starch (pea), 80g wheat flour, 20g

Seasonings: salt, 4g soy sauce, 10g vinegar, 50g sugar, 200g MSG, 2g peanut oil, 150g each

1 starch, add water and stir to wet starch to be used; tenderloin, pick off the fascia, cut into pieces. Pick off the fascia, cut into 0.2 * 3 cm large pieces, put into a bowl, with 2 grams of refined salt, MSG simmering flavor, onion and ginger minced, garlic patted and cut into small dices.

2 eggs into the bowl, beat evenly, into the flour, wet starch 80 grams, adjusted to the whole egg batter.

3 with a large bowl of sugar, 2 grams of refined salt, soy sauce, vinegar, beef broth, wet starch 20 grams of seasoning evenly.

4 frying pan on a high flame, hot pan filled with peanut oil, sixty percent oil temperature, the beef tenderloin in the whole egg batter after hanging evenly under the frying pan one by one piece of frying until golden brown when the fish out of the oil filtering.

5 hot pan, leave 10 grams of oil, the next onion, ginger and garlic sautéed aroma, will be a large bowl of juice poured into the pot, the pot boiled up, up small flowers with a handful of spoons to promote the subsequent pouring into the deep-fried spine, turning the frying pan, drizzled with sesame oil, instantly on the plate, on the table, while hot, but also squeaky sound.

Production process

1. scorched dishes, the main ingredient on the paste can be used in whole egg paste, can also be used in water flour paste, depending on the main ingredient, the region is different, but to keep the outside of the scorched inside tender.

2. The sauce should be mixed well before adding it to the pot, and it should be served immediately after heating.

3. The flavor pattern of the caramelized vegetables can be sweet and sour, salty and fresh, sour and spicy, etc.

4.