I always like to eat sweet and sour pork tenderloin. I have found it for a long time and I think this is the best. The steps are simple and the materials are convenient.
Ginger washed and rubbed, take ginger juice;
Wash the tenderloin with long strips, put a proper amount of salt, white pepper, egg white, and ginger juice, mix well, marinate for a while;
The marinated loin is stained with raw flour; it is fried in a frying pan and the surface is powdered and removed.
Dry for a long time, then re-explode once, the surface micro-focus becomes brittle, remove the filter oil;
Take another pot, put a proper amount of tomato sauce, sugar, a little water, and boil;
Add a little starch water (raw powder + water), cook until the soup thickens and turn off the heat, quickly pour the fried tenderloin with stir-fry, sprinkle with sesame.
1. Mom said that I should put flour when I fry. I didn't really like the layer of flour that I ate outside, so I didn't put it. 2. When the bomb is fried, the fire is slowly fried, and the time of the bombing is slightly larger.