There are many ways to make sweet and sour pork tenderloin. Before that, the blog sent a version of no flour wrapped outside to eat out some time ago. It's the same version in most restaurants. Then it's the small meat and flour. You can't tell if it's meat or dough... I bought a good sirloin, which is said to be the tenderest of sirloin meat. So I made it at home. It was indeed a good sirloin. It's touching to be tender. The smell of sesame can also be chewed. It's not sweet enough to be greasy. success. Ha ha, sweet and sour sirloin with white steamed bread. It's delicious.

Step1:Take ginger juic

Step2:Beat the egg. Take the egg whit

Step3:Pork fillet with long strip

Step4:Put some sal

Step5:Right amount of white peppe

Step6:Right amount of egg whit

Step7:Ginger juic

Step8:Mix well. Marinate for a whil

Step9:Marinated sirloin with cornmea

Step10:Deep fried in oil pan. Discoloration of raw meal on the surfac

Step11:Fishing ou

Step12:Re blast again. The surface is slightly burnt and brittl

Step13:Take out the oil filte

Step14:Another pot. Put some ketchu

Step15:Right amount of suga

Step16:A little water. Boi

Step17:Add a little starch water (raw powder + clear water

Step18:Cook until the soup thickens and turn off the fir

Step19:Quickly pour in the fried sirloi

Step20:Stir fry evenl

Step21:Sprinkle sesame seed

Step22:Out of the pot. Bite i

Step23:I'm also introduced by my sister. This group is really good. There are many discounts in it..
Cooking tips:Tip 1: cut the loin into long strips. A little thicker can be used. 2. Be a little bit patient when marinating the flour on the loin. Shake it after rolling the flour. Shake off the flour on the surface. 3. Fry it again when frying. This way, the skin on the outside will be very crisp. 4. It's easy to season with tomato sauce and sugar. It can be boiled for a while. Taste your own taste. Try to put less sugar first. It's not enough Add slowly. Adjust to your favorite taste. There are skills in making delicious dishes.