1. 300g pork tenderloin, 10g cooking wine, 10g sugar, 10g white vinegar, 1 egg white, 10g starch, 3g pepper, 3g salt, 100g tomato sauce.
2. Wash the tenderloin and cut it into 3 mm thick slices. Use a cross knife on the slices. Put the meat in a bowl, add cooking wine, salt, and pepper to marinate for 15 minutes.
3. Put the egg whites and starch into the paste.
4. Heat the oil to 30% hot.
5. Add the mashed tenderloin slices and fry them until golden brown, then scoop them up.
6. Leave a little low oil in the pan, add white vinegar, tomato sauce, and sugar to make a paste, turn off the heat, pour the fried tenderloin into the pan, and stir-fry.
7. After the slurry is evenly spread, serve it on the plate.
Tips:The tenderloin should be cut diagonally, because the pork is thinner and less gluten. If it is cut horizontally, it will become messy and broken after being cooked; if it is cut diagonally, it will not be broken and will not be jammed.
