1. Cut the tenderloin into strips of appropriate size, add scallion ginger water, salt, pepper and sesame oil to marinate for about 10 minutes.
2. Mix flour, starch and baking powder evenly, add sugar, oil and water to form a thicker batter.
3. Put the sweet and sour sauce ingredients into a small bowl and mix well. (You can adjust the sweetness and sourness according to your own taste)
4. Pour oil in the pan, and when it is 50% to 60% hot, add the battered meat strips and fry until the surface is slightly golden. Keep on medium heat.
5. After all the tenderloin is fried, remove it and continue to heat the oil to 80 to 90% hot.
6. Pour all the tenderloins into a frying pan and fry for a minute or two, then remove them for use.
7. Pour out all the oil in the pot, then pour in the sweet and sour sauce, cook until bubbling, pour into the tenderloin, coat well with the sauce and then it is ready to be out of the pot.
1. Don't cut the meat strips too thick, it will not be easy to fry. The first time you fry it with medium heat, it is for setting the shape and fry the tenderloin.
2. The oil temperature must be raised during the re-frying, so that the moisture can be forced out and the shell will be brittle.
3. When making the batter, pour the water slowly so that no lumps will form.
4. Don't leave it for too long after making it, it will also lose the crispy taste. The amount of this sauce is just enough to wrap the tenderloin.
5. Baking powder can make the batter become soft inside and crispy on the outside, so don't omit it.