1. Put the pork tenderloin in the refrigerator and freeze it for a while, it is better to cut it hard, just cut it to the thickness of chopsticks.
2. Put the shredded pork in a bowl, add half a spoon of white sugar, 2 grams of salt, appropriate amount of pepper, and 2 teaspoons of wine, mix well.
3. Mix well and marinate for 15 minutes.
4. Pour in starch and mix evenly so that each shredded pork can be coated with starch.
5. Shake off the excess starch. At this time, you can stand still to allow the starch to absorb, and it will not fall off easily during frying.
6. Prepare a bowl, add tomato paste, sesame seeds, 2 teaspoons of sugar, and half a bowl of water.
7. Stir well.
8. Heat oil in a pan, add tenderloin and fry on medium heat for about 1 minute or 2 minutes.
9. Take out the tenderloin, this time the tenderloin is still soft.
10. When reheating the oil, the temperature is about 80% hot.
11. Pour in the tenderloin and re-fry it quickly, and in a few seconds, quickly remove the oil to control it.
12. The tenderloin at this time is already crispy.
13. Pour out the fried oil, then pour in the tomato sauce, and heat it to a slightly thicker stage.
14. Pour in the tenderloin and stir fry quickly.
15. Stir-fry until the tomato sauce is absorbed by the tenderloin, then the heat can be turned off.
Tips:Frozen tenderloin is easier to cut. It is not easy to cut too thick and thin end of the chopsticks. When frying the tenderloin meat, you must control the heat, and when you re-fry, you must quickly put it in the pot and turn it over and get out of the pot immediately.
