1. Prepare the ingredients first.
Cut a piece of pork tenderloin into 2 mm thin slices, then put it in a pot for pickling, add salt 1 g and 5 g of cooking wine to remove fishy smell, stir well and set aside for pickling 10 minute.
Step 2 prepare crispy paste
1:1,put sweet potato starch100g in the bowl, and add100g of water to make a thick crispy paste.
Prepare auxiliary materials, mainly for setting dishes. If you think it is troublesome to set dishes, you can not set them. Cut ginger into filaments, cut green onions into filaments, and cut red peppers into filaments, all of which are soaked in clear water.
Prepare a plate, put a handful of washed coriander leaves, cut some cucumbers and cherry tomatoes and put them aside as decorations. Grab a handful of shredded onion and ginger and shredded red pepper and put them at the bottom of the plate for later use.
3. Fried pork slices
Heat the oil in the pot until the oil is 50% hot. Spread the marinated meat slices, wrap them in a layer of crispy paste and put them into the pot one by one to avoid sticking.
After the meat slices are finished, fry them on low heat for about 3 minutes, and then pour them out to control the oil.
4. Leave the bottom oil in the pot to make sweet and sour juice.
When the oil is hot, pour in tomato sauce10g, stir and melt, add 20g of white sugar and 10g of white vinegar15g, quickly stir the pan with a spoon to melt the white sugar, and then add a little water starch. When the soup is big and sticky, pour in the fried meat slices and stir them quickly. After the sweet and sour juice is evenly wrapped on the meat slices, add the remaining shredded onion, ginger and red pepper, and turn them over evenly.