1. Wash the tenderloin and cut into small long strips.
2. Put it in a bowl, add a little salt, pepper, and cooking wine, and marinate for half an hour to taste.
3. Knock the eggs into a bowl, add an appropriate amount of water and stir evenly, then add flour, and stir into a thicker silk batter.
4. Pour the batter into the tenderloin and stir a little to make it evenly coated with the batter.
5. Heat the oil in the pot. When the oil is 50% hot, turn off the heat and add the meat strips one by one.
6. When the surface of the meat strips is slightly yellow and oily, it can be removed.
7. When the oil is reheated to 80% hot, pour in the newly-fried tenderloin and fry again.
8. When the surface is golden brown, remove the oil control.
9. Pour the tomato sauce into a bowl, add 2 tablespoons of vinegar, 2 tablespoons of sugar, and mix well. Prepare another bowl of water starch.
10. Pour out all the swollen oil from the pot, and stir-fry the garlic with low heat.
11. Pour in the tuned tomato sauce, fry until fragrant, add a little water starch, and bring to a boil.
12. Pour in the fried tenderloin and stir evenly. Sprinkle cooked white sesame seeds on top of the pan.
Tips:Poetry heart phrase:
1: The tenderloin is cut slightly smaller and more delicious.
2: The batter should not be too thin, the thin meat sticks will not hang on. (It can be a little thicker)
3: Put them one by one when they are fried for the first time in the pot, and don't fall down.
4: If you put more ketchup, you can thicken the starch without water. That way the ketchup has a stronger flavor.
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