Cooking Steps

1. 

   Step1:Wash the tenderloin and cut into strips. Add salt, cooking wine and a small amount of soy sauce. Marinate for half an hour.

2. 

   Step2:Wet the sweet potato starch with a little water. Take the egg white. Put the egg white and wet starch into the marinated tenderloin and knead well to make the meat stick to the paste evenly. Note that the powder should not be too thin. Otherwise, it can not be wrapped.

3. 

   Step3:Put more oil in the pot. When the oil temperature is 80% hot, put in the tenderloin one by one. Let the meat shape first, then turn over and fry it thoroughly. Adjust the fire power according to the situation on site. I use the fire all the way today. It feels good. Scoop out the fried meat with a leaky spoon. Wait for the next time.

4. 

   Step4:Restore the oil temperature. Fry the first loin in the oil pan again. Remove and control the dry oil.

5. 

   Step5:The fried tenderloin is obviously much more beautiful in color.

6. 

   Step6:Wash the tomatoes and peel them. Cut them into pieces first, and then chop them into small pieces. Add water to sweet vinegar, sugar and sweet potato starch, and mix into sweet and sour juice.

7. 

   Step7:The wok is hot without oil. Put tomato antler directly. Stir continuously over a small heat. Add sugar and vinegar juice and half a bowl of water. Still stir with wooden spoon to collect the juice. When the tomato sweet and sour juice is condensed into a transparent and smooth sauce, stir fry the pork fillet and a small amount of cooked sesame seeds for several times. Let the meat strip evenly wrap the sauce. Start the pot and dish.

8. 

   Step8:A plate of sweet and sour tenderloin in full color. When I was loading the plate, I swallowed my saliva subconsciously. Let the children eat it first.