1. Wash the pork tenderloin, remove the fascia, and cut into 5 cm long and 1 cm thick strips
2. Add salt, cooking wine, and pepper, mix well and marinate for a while
3. Put flour and 10 grams of dry starch in a bowl, then slowly add water and mix thoroughly, stirring until it can coat the meat strips in a thick paste state
4. Dip the marinated tenderloin with the remaining dry starch, then shake off the excess starch on the surface, and coat it with a layer of flour paste evenly
5. Pour oil into the pot. When the oil temperature is 50% hot, put the meat strips into the pot one by one, fry them over medium heat until golden brown and remove them.
6. Then heat the oil to 70% hot, put the tenderloin strips into the re-fry for about 1 minute, then remove the oil
7. Pour out the excess oil from the pan, leave a little base oil, add minced garlic and saute until fragrant, add tomato paste, sugar, white vinegar, salt and a little water and stir well
8. After boiling, put in the fried meat strips, stir-fry quickly and evenly, then it will be out of the pan
