1. Add more oil to the pot. When it is 70% hot, add the beancake and fry it until golden brown.
2. Fry the beancake again until it is crispy and remove the oil control. Pour out the oil, leaving a little oil at the bottom of the pan.
3. Put a spoonful of tomato sauce in the pot, add a bowl of water, a pinch of salt, a teaspoon of vinegar, and two teaspoons of sugar.
4. After it is boiled, slowly pour in the starch juice, and watch the soup thicken. Finally, pour in the fried bean cakes and let the soup evenly coat the bean cakes.
5. Sweet and sour, children's favorite.
6. Crispy and delicious.
