Sweet and Sour Tenderloin
1.
Cut the meat into long strips, add cooking wine, salt, chicken powder and marinate for half an hour to taste
2.
After marinating, add flour, eggs, cornstarch and mix evenly, so that each piece of meat is covered with flour
3.
Pour in the cooking oil and heat it up. After the oil temperature rises, put down the tenderloin and fry on medium heat until golden brown
4.
Drain the oil with a strainer
5.
Use absorbent paper to suck out the excess oil
6.
Wash the small Chinese vegetables, cut them in half, put them in salt, boiled water, pick them up, and spread them on the bottom of the bowl
7.
Use sugar, tomato juice, vinegar, cornstarch, a little water, and make a glutinous juice
8.
Boil viscous on high heat and turn off the heat
9.
Pour down the fried tenderloin and stir-fry evenly, shovel it and spread it on top of the small Chinese vegetables, sprinkle some chopped green onion (or put it in a pot, sprinkle some cooked sesame on the surface)
Tips:
The meat is marinated for half an hour to taste, and there is no need to add salt when making the sauce. When mixing the sauce, turn off the heat and stir fry a few times to keep it crispy.
