1

Prepare ingredients: tenderloin: 1 strip, clean, cut longitudinally from the middle of the tenderloin, and then cut into pieces of coin thickness.

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2

Add white pepper 1.5g, salt 2g, and 2 tablespoons of cooking wine, mix well and marinate 15 minutes or so.

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three

Beat the whole egg evenly, and wrap the salted meat slices in the egg liquid evenly. Dip the sliced meat wrapped in egg liquid with a layer of dry starch, and pat it evenly.

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four

Heat the oil in the pan to 60% heat, and fry the meat slices in the pan. The shell is light yellow. Remove and control the oil. Add a proper amount of cold oil to the pot, then raise the oil temperature to 80% heat again, and put the meat slices into the pot for re-frying. Stir the meat slices with a colander. When you hear the sound of "rustling", it means that the shell is very crisp. Remove all the meat slices quickly and control the oil.

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five

Place the fried tenderloin on a plate and pose as a peony flower.

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six

Bowl juice: tomato sauce 1 10g, sugar 20g, white vinegar 2 tablespoons, cooking wine 1 spoon, salt 5g, and clear water. The amount of water should be controlled according to the amount of tenderloin, and the overall amount should not be too small, so it is appropriate to pour enough juice evenly.

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seven

Boil sauce: pour a little base oil into the pot. When the oil is hot, pour the freshly prepared bowl juice into the pot and boil it over medium heat, stirring constantly with a shovel. When the sauce begins to bubble, slowly pour in the water starch and stir it evenly with a shovel. Scoop up the sauce and observe the consistency, which is better when it is close to the concentration of concentrated juice that you usually drink. At this time, turn off the fire and pour the sauce evenly on the tenderloin slices that have been shaped in advance.

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eight