1, pork tenderloin cut into 1.5 cm square 4 cm long strips, add half salt, cooking wine marinated into the bottom flavor with chicken liquid grabbed evenly, into the corn starch coated standby.

2, the bowl of sugar, vinegar, salt, a little water, cornstarch to make gravy spare.

3, the pot of oil, burned to 8 into the heat into the meat strips, with a spatula will be stuck together in the meat strips gently patted apart, turn off the medium-low heat frying until brown and then fish out, (do not use high heat, lest the tenderloin is not cooked) standby.

4, the pot of oil continue to heat, to 6 into the heat, will have been patted apart the spare meat strips back into the pot, deep-fried to a golden brown fish out of the oil standby.

5, the bottom of the pan oil, put the tomato sauce fried until red oil, add sugar, white vinegar, salt, half a bowl of water, boil, add a small amount of water starch, stir until the soup becomes thick and red into the meat, stir fry quickly until the meat outside the evenly wrapped in the soup can be out of the pot