Sweet and sour tenderloin
Ingredients: 300g pork tenderloin, 4 tablespoons of tomato paste, 2 tablespoons of vinegar, 3 or 5 tablespoons of sugar, 1 tablespoon of cooking wine, salt, starch
make:
1: Cut the pork tenderloin into finger-thick strips, add a little salt, and marinate with 1 tablespoon of cooking wine.
2: In a small bowl, put 2 tablespoons of vinegar, 3 or 5 tablespoons of sugar, a little salt, starch and water mixture and starch into water, stir together to make a seasoning sauce.
3: Add water to the starch and add some egg whites, mix well into a thick paste, and set aside the marinated pork tenderloin paste.
4, put a little more oil in the pot, burn to 80% of the oil temperature, put in the meat strips of the paste, fry until the surface is white, fish out the drainage oil (the meat strips should not be put into the oil pan together, but should be put in one by one).
5, the oil in the pot continues to heat, the oil temperature rises again to 90% heat, the fried meat strips are fried in half into the pan until the surface is golden brown, fished out; then continue to fry the other half into the pan until golden brown, and then fish out the drainage oil.
6: Leave the bottom oil in the pan, heat the tomato sauce and fry until the red oil comes out, add the sauce prepared earlier.
7: When the sauce becomes thick and red, add the fried meat strips and quickly turn well out of the pan.