1. Ingredients
2. Cut the tenderloin into small cubes of 1.5 cm, soak the starch in water
3. Marinate the tenderloin with salt, pepper, and cooking wine for ten minutes to adjust the juice (white sugar, vinegar, starch, water and stir well)
4. Pour the soaked water starch out of the remaining water, put it in the meat and grab it evenly
5. Put the oil in the wok to heat up, add one by one, fry until the shape is finalized, remove, increase the oil temperature and add the meat section and re-fry until the skin is crispy and remove
6. Pour out the remaining oil, add the tomato sauce and fry until it has a sour taste, pour the juice into a bowl, and heat until thick
7. Add the fried meat and stir-fry evenly
8. Serving a plate
Tips:The meat has to be fried twice
