Simple production: sweet and sour tenderloin
Wash the pork and cut into strips. Ketchup, balsamic vinegar, white sugar, add some water, mix into a sauce
Pork strips marinated in a small amount for 15 minutes
Put 2 tablespoons of cornstarch, mix well, try to get the meat to dry powder
Heat the oil in the pot, add the mixed meat sticks and keep it with a large fire until it is golden and hard to remove the drained oil. When frying, use chopsticks to flip it so as not to stick to it.
Fried meat, drained oil
Ketchup, balsamic vinegar, white sugar, add appropriate amount of water, (add appropriate amount of corn starch) and mix into a sauce. Heat a small amount of oil in the pot and pour the sauce into a thick sauce.
Add the fried meat, stir fry evenly, let the meat sticks stick to the sauce and serve the pot.
1. This dish is delicious, the time of the fried fire is the key, the oil in the pot must be hot, and the fire should be kept with the fire when it is fried, and flipped with chopsticks to avoid paste. 2. After the meat sticks dry starch, not all the powder can be glued. The fallen powder can be directly placed in the sauce in the 06 step as corn starch, don't waste it. 3. This dish, tomato sauce is the main seasoning, you should put more, the balsamic vinegar can only put a small amount. Then put the sugar to synthesize the sour taste. The salt that has been marinated in advance is also a small amount, as long as the meat has a little salty taste.