Sweet and Sour Pork
1.
Cut the tenderloin into pinky-like thick strips, put them in a bowl, add salt, chicken essence, egg whites, white wine, and marinate for 10-15 minutes (do not take too long, or it will be too salty)
2.
At this time we prepare the sweet and sour sauce ingredients: cut garlic into puree, tomato sauce, white sugar, and white vinegar.
3.
Pour the cornstarch into a large bowl, place the tenderloin strips on the cornstarch and coat the cornstarch evenly, pat off the excess flour, and put it in another plate
4.
Pour enough vegetable oil into the pot, turn the high heat to 60% to 70% hot, turn to medium and low heat, put the meat strips one by one, and fry until the meat strips float on the oil surface and remove them (about one minute). Turn the oil on high heat and continue heating. When the oil temperature is 80 to 90% hot, pour in the meat strips and re-fry until golden brown
5.
Take out the drain oil and place it in the pan
6.
Keep the oil in the bottom of the pot and heat up, adjust to medium heat and sauté the garlic granules (don’t burn the garlic, or it’s bitter)
7.
Pour in tomato sauce and white sugar, and stir constantly with a spatula
8.
Slowly the color of the sweet and sour sauce will turn red, then pour in the cooked sesame seeds and pour in the white vinegar and continue stirring
9.
When the sweet and sour sauce becomes thick and red, the fisheyes become big
10.
Pour in the fried tenderloin
11.
Quickly stir to make the tenderloin evenly covered with sweet and sour sauce (you can drizzle some remaining oil at this time, the color will be more beautiful)
12.
Put the tomato rose flower in a dish, then put two coriander leaves as leaves, and put the sweet and sour pork tenderloin in the dish, and it is ready to be served
13.
Wash the tomatoes and dry them, remove the stalks of the tomatoes
14.
Peel tomatoes like fruit
15.
Carefully roll up from one end of the persimmon skin to make it a flower
16.
Gently fix the tomato flower with a toothpick for easy movement
