1. Prepare a small piece of tenderloin with appropriate amount of green onion, ginger, and garlic.
2. Cut the tenderloin into thick strips, the thickness of the chopsticks. Cut the ginger into thick strips, wash the shallots and cut into sections.
3. Put the tenderloin in a large bowl, add scallions and ginger, add a little light soy sauce, a little salt and five-spice powder, and marinate for about 10 minutes.
4. To prepare the sweet and sour sauce, add an appropriate amount of extremely fresh, balsamic vinegar, an appropriate amount of tomato sauce, a little salt and white sugar to a small bowl, and mix well.
5. Add the right amount of cornstarch and stir evenly, it is sweet and sour juice and gorgon juice.
6. Take three cloves of garlic, peel and wash, pat and chop into minced garlic.
7. Take an appropriate amount of cornstarch and add it to a deep dish. Remove the ginger and green onions from the marinated tenderloin, and coat it with cornstarch.
8. Add more oil to the pot, add the tenderloin to 50% of the oil and fry it over low heat, set the shape, and remove.
9. Raise the oil temperature to 80 to 90% hot, add the tenderloin and re-fry, deep fry until golden brown and remove for use.
10. Leave a little oil in the pot, add garlic and sauté until fragrant.
11. Pour in the sweet and sour sauce adjusted in advance and bring to a boil on low heat.
12. Add the fried tenderloin.
13. Quickly scoop or stir fry, so that the tenderloin is evenly coated with sweet and sour sauce and ready to be served.
14. Sprinkle some cooked white sesame seeds.
