1.
Cut the tenderloin into thick slices, then cut into thin strips of even thickness
2. Add a little salt, cooking wine, starch, an egg white and marinate for 30 minutes
3.
The marinated meat is evenly coated with flour, and the oil is heated in the pan, a little more oil, to 80% of the oil temperature, put in the meat strips, and fry until the surface is white and remove.
4.
Fry all the meat strips and remove the oil. Continue to heat the oil in the pan. When the oil temperature rises to 90% hot again, fry the meat strips that have just been fried in the pan until the surface is golden brown, and remove them for use (the meat strips should not be fried for too long and the oil temperature should be controlled twice (The oil is used to make the meat strips have a tender texture on the outside)
5. Leave the bottom oil in the pot, heat up the tomato sauce, add a little water to boil for bubbling, add an appropriate amount of white sugar and rice vinegar and stir evenly
6. Add the deep-fried tenderloin and stir-fry evenly to coat the sauce evenly
7. Add white sesame seeds and stir fry evenly
8. Sweet and sour pork is ready
Tips:Choose fresh meat. Don’t know it for too long when frozen. It’s fine if you can cut it. It’s even better when you cut it, and the oil temperature is well controlled when you cook it.
