1. Cut the pork into strips, not too big.
2. Put the cut meat in a bowl, put a spoonful of cooking wine, pepper, and salt, beat an egg, and mix well, then put two spoons of flour and starch, mix well, and marinate for 10 minutes.
3. You don’t need to put too much oil to fry the meat.
4. One spoon of tomato sauce (you can put it or not, according to your taste), two spoons of light soy sauce, three spoons of sugar, four spoons of vinegar, and five spoons of water.
5. The oil temperature should not be too high. The meat should be fried in two batches. The first time the meat is cooked, the meat should be cooked until the meat is slightly golden.
6. The oil temperature is higher. The second frying is mainly to make the meat more golden. Because the oil is warm the second time, frying for about 30 seconds is enough.
7. Put the sweet and sour sauce in a pot and boil first, then put the meat in and slowly collect the juice.
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Tips:Adding an egg during the marinating process will make the meat softer, and the skin will still be green. The oil temperature must not be too high when the meat is fried for the first time, otherwise the meat will be hard.
