1. Cut the small tenderloin into strips, add the very fresh flavor, cooking wine, salt, and marinate for 15 minutes
2. Stir flour, salt, eggs, baking powder and water to make a thicker batter, not too thin
3. Tomato paste, starch, soup, vinegar, water, stir well, adjust the juice for later use
4. Pour the batter directly into the loin strips
5. Pour an appropriate amount of oil into the pan, and fry the tenderloin one by one in a medium heat.
6. Deep-fry until golden and fish out for later use. Make the color darker and fish again to avoid the tenderloin from underfrying.
7. Pour the cooking oil into the pot, add the tomato sauce to the pot when it’s hot, and make small bubbles after a little bit of fry
8. Pour the deep-fried tenderloin immediately and stir fry quickly. It’s better if you can stir up the spoon
9. Stir-fry well out of the pot
10. carry out
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