1. Main ingredients: pork tenderloin, carrots, celery.
2. Shred the ingredients first.
3. Then slice the pork tenderloin.
4. Add a little salt, pepper, and cooking wine to the meat slices, and then marinate for 5 minutes.
5. Add starch and a little water, stir evenly, and hang the starch paste.
6. Boil 50% hot oil in a wok and fry the meat slices.
7. Fry until the meat slices are shaped, and remove.
8. Increase the oil temperature to 70% hot, add the meat slices and re-fry once, fry until the surface becomes hard, remove and set aside.
9. Leave the bottom oil in the pot, add tomato sauce, a little water, and sugar, and simmer until the sauce is thick.
10. Put in spare meat slices.
11. Add the ingredients shredded carrot and celery.
12. Stir-fry quickly and evenly, then turn off the heat.
13. Put it out of the pot and serve it on a plate.
Tips:1. Deep-fried meat slices, the first time to fry them to the final shape, and the second time to fry them until the outside is charred and the inside is tender.
2. Less salt and pepper should be used when pickling the base.
