2. Cut pork tenderloin to a thickness of about 1cm, and then cut pork tenderloin strips with a thickness of about 1cm.
3. Add cooking wine, eggs and salt to the tenderloin and marinate evenly for 30 minutes.
4. The marinated tenderloin strips are evenly covered with a layer of raw flour.
5. Heat the oil until it is 6-7 ripe, put it in the tenderloin wrapped in powder, fry it until it is a little yellow, and take it out.
6. Put oil, tomato sauce, sugar, white vinegar and appropriate amount of water in the pot.
7. Stir the sweet and sour juice while heating.
8. Add water starch when the sweet and sour juice bubbles.
9. Continue to stir while heating.
10, heat until the sweet and sour sauce is bubbling and a little sticky, and put it into the tenderloin.
1 1, turn the tenderloin over and coat it with sweet and sour sauce evenly.