1. One small tenderloin.
2. Remove the fascia and cut three-finger strips.
3. Appropriate amount of cooking wine, cornstarch, edible oil.
4. Grab well and marinate slightly.
5. An appropriate amount of flour and an egg.
6. Make a thick batter with an appropriate amount of water.
7. Put the loin strips in and coat the batter evenly.
8. Heat an appropriate amount of oil in the pot for 60% of the heat.
9. Hang paste the loin strips and put them in.
10. Exploding on a small fire.
11. Fry until slightly yellow and remove. Can not be very fried, the meat will grow old.
12. Heat 90% of the oil in the pot, and put the loin strips into the re-fry.
13. Fry quickly until the crispy yellow is removed. About thirty or forty seconds.
14. Adjust the sweet and sour sauce: 1 spoon of light soy sauce, 2 spoons of sugar, 3 spoons of rice vinegar, 4 tablespoons of tomato sauce, appropriate amount of water starch. (Rice vinegar is not too sour, I put three spoons)
15. Leave the bottom oil in the pot and sauté the ginger onions until fragrant.
16. Pour the sweet and sour sauce.
17. Add the loin strips and stir fry quickly.
18. Tang Jiliang turned off the fire on the platter.
19. Finished product.
20. Finished product.
21. Finished product.
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