1. Wash the tenderloin and cut into thin slices,
2. Add appropriate amount of salt, cooking wine, pepper, cornstarch, an egg white, stir well, marinate for half an hour,
3. Mix all the sweet and sour sauce ingredients evenly and set aside,
4. Mix the frying paste ingredients evenly, first beat the eggs, then add water, after mixing well, add flour and mix well.
5. Put the right amount of vegetable oil in the pot, because it’s going to be fried, so put a little more oil,
6. Put the marinated tenderloin in the cornstarch and wrap it again.
7. Put it in the deep-fried paste and hang the paste
8. After the seven layers of oil in the frying pan are heated, put the meat slices with the paste into the frying pan and fry it.
9. Slowly deep fry until golden brown,
10. After exploding them all, take them out for later use,
11. Add a little oil to the pot again, add the tender ginger shreds, and fry it for a fragrance.
12. Put the sweet and sour juice into the pot,
13. Next, put the fried tenderloin into the pot,
14. Stir fry until the sweet and sour sauce has collected the juice, and you can get out of the pan!
Tips:If rose vinegar is not available, rice vinegar or aged vinegar is fine.
