When making sweet and sour tenderloin, the tenderloin tastes good, because it makes the meat tender and tasty. Sweet and sour tenderloin is a traditional dish. This dish is found in Zhejiang cuisine, Shandong cuisine, Sichuan cuisine, Guangdong cuisine and Huaiyang cuisine, but the sweet and sour tenderloin of Shandong cuisine has the longest reputation. It is made of pork tenderloin, pickled, wrapped in noodles, fried, and seasoned with juice. The fried shredded chicken is sweet and sour, and the thick sweet and sour sauce is wrapped in crispy and tender meat, which makes it a good banquet dish.

After cleaning, the sweet and sour tenderloin chicken breast is sliced in the middle, and then pounded with a flower knife, which can make the chicken breast taste more tender. Then everyone cuts the chicken breast into strips with symmetrical dimensions, and then cuts it into sections with a knife. All cut and put into a bowl, then add onion and ginger slices, a spoonful of salt, appropriate white pepper powder and a little rice wine, grab and mix well, then marinate for 10min.

Mix an egg yolk paste, beat an egg in the bowl, first add 2 spoonfuls of cassava starch, and mix thoroughly. After mixing, add 3 spoonfuls of cassava starch, and mix again. After mixing, it will be a line. Finally, add a little vegetable oil, and the taste will be crisper. Prepare side dishes, cut a short onion root into onion segments, cut a little ginger into ginger foam, and cut more garlic into garlic paste.

To prepare seasoning juice and make sugar-cooled dishes, just remember the golden ratio of 5432 1, and the taste will be right, that is, 5 spoons of cold water, 4 spoons of tomato sauce, 3 spoons of white sugar, 2 spoons of white rice vinegar and 1 spoon of cassava starch. The fried sugar-cooled dishes are just right in acidity and sugar, very refreshing, and finally. Pour the appropriate oil into the pot to boil, then pour the marinated chicken breast into the egg white powder, grab it and weigh it evenly, so that each chicken breast can be stained with egg yolk liquid.

When the temperature is 60% hot, put the chicken breast, don't pour it all in, and it will stick together. Fry it slowly with slow fire. First fry the chicken breast for the first time, and the color will turn yellow slightly, then raise the temperature to 70%-80% hot. Then add the chicken breast and cook it again for a few seconds, and the skin will be golden and crisp. Heat the vegetable pot and pour in the adjusted juice, stir-fry it with high fire, stir-fry the juice until it is thick, then pour in the cold oil of the hot pot and the cut side dishes, stir-fry the aroma, so that the stir-fried tenderloin is brighter in color, and finally pour in the fried chicken breast and stir-fry it evenly with high fire, and you can get out of the pot. After frying, put it into a dish, then sprinkle some sesame seeds on it and serve it. This sweet and sour fillet is ready, with good color and moderate sweet and sour taste. After eating it, it can strengthen the spleen and stimulate appetite and relieve hunger, and the chicken breast is not firewood at all, especially tender.