Cooking Steps

1. 

   Step1:Cut the meat. Cut the fillet into 5-6 cm long strips. Wash and filter. Add 1 / 2 teaspoon salt, 1 / 2 teaspoon cooking wine and 1 / 2 teaspoon cooking oil. Marinate and set aside.

2. 

   Step2:Mixing. Prepare a small bowl. Add 1 tablespoon starch, 3 tablespoons flour, 1.5 teaspoon salt, and a little water. Less water. It can be adjusted. Then put in an egg. Beat it up and mix well. It will help to hang the juice. It's good to be sticky.

3. 

   Step3:Train. Pour oil in the pan. If you want to save some oil, you can use less oil. Just fry it a few times more. When the oil is 60% hot, put the meat into a small bowl to wrap the pulp. Put the meat into the oil pan one by one. Try not to turn it over. Turn it over after setting. Fry until it's yellowish.

4. 

   Step4:Bombing again. Heat the oil to 90% heat. Pour the fried sirloin into the pot. Turn it gently to make it evenly heated. Fry until golden brown and remove.

5. 

   Step5:Juice. Prepare a small bowl. Add a spoonful of cooking wine, three spoonfuls of sugar, three spoonfuls of vinegar, one and a half spoonfuls of salt, and more than half spoonfuls of starch. Add water and mix. Do not use too much. Wrap it over the ridge.

6. 

   Step6:Fried. Drain the residue from the pan. Reserve the bottom oil or refill with a small amount of oil. Add two tablespoons of tomato sauce and stir fry. Then pour in the sweet and sour juice just mixed. Quickly stir with the spoon and mix well. When the juice begins to bubble, pour in the sirloin. Stir quickly and mix well.

7. 

   Step7:Out of the pot.