condiments

Pork tenderloin

300 grams

Eggs (of hens)

1

condiments

oil

Proper amount

salt

Proper amount

step

1. Preparation materials: tenderloin, eggs,

2. Replace the tenderloin with a slightly thicker slice than usual, or

Tomato sauce, garlic, onion. Articles. (according to personal preference)

Add a little salt and pepper to the cut meat.

4. Beat the eggs into a bowl and stir well, then add the flour and mixture.

Cook wine, grab it evenly, marinate it for about half an hour, and stir corn starch until the whole egg paste without particles is set aside.

5. Pour the egg paste into the marinated tenderloin.

6. Stir well and finalize the design. (You can also slice the meat.

Wrap it in egg liquid)

7. Heat the hot oil in the pot, and change it when it is 50% hot.

8. About 10 minutes, the meat turns yellow, and then fish it out.

Low heat, add the tenderloin strips with good pulp in turn.

9. When the oil in the pot is heated to 70% heat again,

10. Fry until the skin is golden and crisp, remove and control the oil for later use.

Pour in the first fried meat and fry it again.

1 1. Pour the tomato sauce into a bowl and add sugar.

12. Prepare another bowl of starch.

Stir the vinegar evenly and set aside.

13. Heat oil in the pan, add leek, ginger and minced garlic and stir fry.

14. Pour in ketchup.

15. Then stir-fry until red oil appears.

16. Then pour it into the starch hook.

skill

1: Slice the tenderloin as you like.

2. For the first time, when you want to cook tenderloin, change it to medium-small fire first, and then cook the meat in turn. If there is a fire, cook it first and then bring it back to life. ) Wait until it is fully released before returning to normal firepower.

3. The tenderloin should be fried again. The first time is mainly fried, and the second time will be golden and crisp.

After adding sugar and vinegar to tomato sauce, you can taste it first to see if it is sweet or sour, and then do it.

5: When thickening, neither too thin nor too thick.

6. Before frying in the pan, you can also put the meat one by one in the egg paste and wrap it in the sizing. Personally, I think it is no different from stirring.

Reference: /recipe/ 199982