1. Cut the tenderloin into finger-thin strips, sprinkle a little salt, white pepper and cooking wine to remove the fishy taste
2. Mix 1 egg, 2 spoons of flour, 2 spoons of starch and appropriate amount of beer into a batter that falls straight down with chopsticks
3. Drain the marinated meat strips and pour into the batter, mix well
4. When the oil in the pan is heated to 70% hot, put the battered meat strips into the pan one by one and fry them. The color can be removed, and then re-fried again until golden brown, and set aside for later use.
5. 4 tablespoons of tomato sauce, 1 tablespoon of half white sugar, 1 tablespoon of vinegar, appropriate amount of salt, a little light soy sauce and water to make the sauce, pour into the pot and boil, prepare an appropriate amount of water starch and pour into the pot
6. The broth is cooked until it is sticky. After adjusting the taste, pour the meat strips into the pot and stir-fry on high heat, so that the meat strips are evenly coated with the soup, then pour the minced garlic and mix well to turn off the heat
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