The tenderloin wrapped in thick sauce is crispy and tender outside. It can also feel the firmness and tenderness of the meat in the mouth. It is basking in the winter sun, and the white rice is dripping with the sauce. It is a very happy thing.
500g tenderloin with a knife back, cut into strips, add 1 scoop of cooking wine, half a spoonful of salt, a little white pepper and an egg.
Grab and marinate for 20 minutes.
Marinate the tenderloin with the right amount of starch and take the excess starch. Note: The usual practice is to hang batter, but the proportion modulation is not easy to fail, for example, the paste is too thick, the taste is not good; the paste is too thin, and the meat is easy to be old after the explosion. The secret of zero failure is to directly wrap the powder, which can make the strips taste crispy and tender.
Heat the oil in a pan to a heat of six minutes (about 160 degrees), put in the tendered pork tenderloin, remove it from medium to small heat until it is cooked thoroughly; wait until the oil pan is burned to nine minutes (about 190 degrees), and re-fried. The second time, the fire was fried until the surface was golden and crisp, and it was spared.
Leave a small amount of base oil in the pot, add a small amount of tomato sauce, stir well, add a little white vinegar, half a spoonful of salt and 1 spoonful of sugar, add a little water, and then pour a small bowl of water starch (water: starch = 1:1) Turn the fire to thicken the juice.
The fried tenderloin is stir-fried, and evenly wrapped in tomato sauce, the fire is turned off. Sprinkle with a little cooked white sesame and scallion, and the sweet and sour pork ribs in the tomato sauce finish!