1. A piece of tenderloin, remove the white fascia. For tomato sauce, I generally prefer Knorr (the finished product is bright in color). Lee Kum Kee has a darker color. If Knorr is not available, I would choose Heinz.
2. Thinly slice the tenderloin and marinate in salt.
3. After the egg whites are separated, take the egg yolks and beat them up, dip the meat slices in the egg liquid and coat with cornstarch. Personally, I feel that pour the starch into the bowl and dip it more evenly than directly pour the meat slices.
4. Add rapeseed oil to the pan, heat the oil and fry the meat slices until they change color. Don't rush to turn it after cooking, it will make the meat slices fall off easily.
5. Heat the oil again and re-explode. At this time, the glutamic acid in the meat has gone through high temperature, and the taste has become very delicious.
6. Pour out the excess oil, fry the tomato sauce, add appropriate amount of water and white vinegar. The ketchup is bubbling and the meat slices are ready. Stir fry a few times, let the meat slices coat the sauce and you're done.
