Sweet and Sour Pork
1.
The main materials are ready;
2.
Loosen the tenderloin on both sides with a knife back;
3.
Cut the tenderloin into strips, beat an egg in the middle, add cooking wine, salt and white pepper;
4.
Grab well and set aside, marinate for 10-15 minutes;
5.
Wrap the tenderloin with proper amount of flour, shake off the excess flour, and arrange it for later use;
6.
Add a proper amount of oil to the pan and heat it to 60% heat and turn to low heat. The tenderloin covered with batter is deep-fried and turned light yellow. Remove the oil. Don't turn off the oil and continue to heat to 90% heat. Re-fry the pan, heat slightly Increase the size and fry until golden brown and crispy hardness;
7.
Remove the fried tenderloin and place it on greased paper to drain the oil for later use;
8.
Then leave a little oil in the pot, add tomato sauce, white vinegar, salt, sugar, a little water, and water starch to make a sweet and sour sauce, then quickly stir-fry the fried tenderloin evenly;
9.
Sprinkle a little white sesame seeds out of the pot and serve with shredded green onions.
Tips:
1. Fry at least twice to achieve a crispy outside and tender inside;
2. If the batter is not well wrapped, it is better to change the flour to starch.
