4 eggs, 1 piece of tenderloin, cooking wine, pepper, tomato sauce and other seasonings in moderation, cooking oil

Method of preparation

1. Tenderloin cut into thin slices, set aside.

2. Cut the slices of meat into a bowl, add a moderate amount of cooking wine. Don't put too much wine, it will affect the flavor, add a little less on it.

3. Add pepper, seasoning. You can also add a little less white pepper.

4. Add salt to taste, do not add too much salt, this step is just to add some bottom flavor to the meat. The flavor of this step is not enough, you can add some more in the later frying. If you add too much salt in this step, it will affect the taste and flavor.

5. Adding a little starch can serve to tenderize the meat.

6. Mix the various seasonings and the meat and marinate for ten minutes.

7. Now start the sauce. First put in two tablespoons of tomato sauce, this is the soul of the dish, rather more than less.

8. Add sugar to enhance the flavor.

9. Add vinegar. Add sugar and thick, is to make up for the ketchup sweet and sour is not very prominent, so that the flavor of the dish is more distinct.

10. Add the right amount of water to facilitate the melting of various seasonings. Stir the sauce well and set aside.

11. Prepare four eggs, beaten and set aside.

12. Add more oil, stir-fry the tenderloin, stir-fry the meat, stir-fry the meat, stir-fry, and set aside.

13. Leave the oil in the pan, pour in the egg mixture and fry one side.

14. Place the meat on top of the omelette, ready to flip.

15. Turn the spoon, turn the meat and egg whole on one side and fry the other side on low heat. Then pour the sauce evenly over the omelet. When both sides are cooked, it's ready to come out of the pan. Open a handful.

Tips

- This is slightly more complicated, there is a step of turning the spoon, which is more challenging. If you can't do it well, you can just put the meat in and fry it together when you spread the eggs.