1. Wash tenderloin and cut into large pieces with a thickness of about 3mm.

2. Marinate the meat slices for 20 minutes with 2 tsps of soy sauce, 2 tsps of cooking wine 1/2 tsps and vegetable oil 1 tsp, and then wrap the marinated meat slices with a thick starch paste made of 4 tsps of starch, egg white 1 piece and water.

3. Blanch the tomatoes in boiling water until soft, then peel them off, cut them into thin slices, heat the wok, pour in 2 tablespoons of oil, add the tomato slices, stir-fry them with low fire, and mash them with a shovel while frying until the tomato slices become sauce.

Step 4 add ketchup

5. Add sugar and salt and cook lemon juice.

6. Stir the tomato sauce and seasoning in the pot, turn off the fire, and take out the cooked tomato juice for later use.

7. Pour about 500 grams of vegetable oil into the wok, and when it is 60% to 70% hot, put the sliced meat wrapped in paste into the oil pan.

8. Deep-fry the sliced meat until the surface is golden and the skin is crispy, then take out and drain the oil, then heat the oil in the pot, pour the sliced meat into the pot after the oil temperature rises, and fry it again for about 10- 15 seconds.

9. Heat 2 tablespoons of oil in the wok, add shredded onion and ginger and saute until fragrant.

10. Add the fried meat slices and stir fry a few times.

1 1. Pour in the tomato sauce prepared before and stir-fry it quickly, so that each piece of meat is wrapped in the sauce, season with chicken essence, and then add garlic slices.

12. Finally, add the minced coriander and add the fragrance to serve.