The fleshy red oyster sauce is bright and bright, and it looks a bit like a cherry. It looks full and fleshy. Under the thick coat of sauce, wrapped in soft meat, bite a bite soft and sweet, pour the sauce with white rice, is my favorite way to eat. Even if I don’t like sweets, I have to say that the sweet and sour meat is really delicious :)
Wash the pork tenderloin, cut a small piece of about 2cm, use the knife back to loosen, add 1 scoop of cooking wine and a half spoonful of salt and mix well, marinate for 5 minutes.
Wrap the marinated tenderloin with a layer of starch and pinch it into a ball.
From the oil pan, when the oil is burned to 160 degrees, the medium and small fires are fried until the color changes and floats.
When the oil is burned to 180 degrees, the medium fire will be re-fried. After the goldens are fried, remove the oil.
Heat the hot oil, add 120g of tomato sauce, stir fry the red oil in medium heat, add 2 tablespoons of sugar, half a spoonful of salt and 1 spoonful of vinegar, then pour a little starch water (starch and water 1:5).
Turn to the fire and collect the juice. When the sauce is cooked until it is thick, pour the fried meat and stir fry, so that each piece is evenly wrapped in sauce and the fire is extinguished.
Sprinkle with chopped green onion and cherry meat!