1. Wash the tenderloin; carefully cut off the fascia on the back of the tenderloin with a knife; cut the tenderloin into 5 to 6 cm long sections, use a blade to cut into slices of appropriate thickness, and change the knife
2. Put pork shreds into a bowl, add salad oil, salt, white pepper powder, beef powder; stir well, marinate for more than 1 hour; beat in 2 eggs
3. Add the flour, stir evenly, the whole shredded pork is covered with batter; heat the pot, pour the oil, the oil temperature is 70% hot, put in the shredded pork bit by bit, fry until golden brown, remove the dry oil
4. Mix the sweet and sour sauce seasoning (1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, 3 tablespoons of sugar, 4 tablespoons of vinegar, 5 tablespoons of water) and mix well; put the sauce into a non-stick pot, boil the sauce and pour the tenderloin Into the pot
5. Stir well and cover the whole loin with sweet and sour sauce.
