Cut the tenderloin into squares of equal size, put it under with chopsticks, cut it into pieces transversely, cut it vertically into strips, and keep the bottom.

Cut the tenderloin and marinate it with salt, pepper (white pepper is the best), egg white and ginger juice for ten minutes.

Marinated tenderloin, mix well with dry starch, shake off the starch attached to it and put it in a colander for later use.

Soak the colander in 80% hot oil, fry it quickly, take it out and fry it again. Don't fry the tenderloin for a long time, it will be hard when it is old, and it will taste crisp and tender when it is just right.

Put the fried tenderloin on a plate for later use.

Add some sesame seeds to the starch.

Put tomato sauce, sugar and half a bowl of water in the pot and cook together for one minute. thicken

Thicken and pour on the fast-food meat.

Tip:

Sweet and sour tenderloin, three steps: pickling and frying to make juice.

1, salt, pepper and egg white should be used for pickling. The salt should be enough but not salty, which is the same as the usual amount of cooking.

2. Stir-fry quickly. Be careful when cutting shredded pork. Don't worry about undercooking. The meat is not tender after being fried for a long time. There is also a second re-bombing, the purpose of which is to make the outside more brittle.

3. Juice adjustment is the key, and this sweet and sour taste is just right here. I used Heinz ketchup, which was delicious. Three portions of Heinz tomato sauce, one portion of fudge and five portions of water are boiled for a while, and then thickened. Thickening is not too thick, just a little. A teaspoon of starch and a tablespoon of water are mixed to make water starch.