Cut the tenderloin into small strips, don't be too big, add salt, pick up the wine and grab it.
Add flour to the eggs, soak the powder, water, and adjust to a paste, not too thin, as long as the meat can evenly hang on the paste!
Heat the pan, pour in half a pot of cooking oil, cook until the heat of six or seven percent begins to fry the meat in a frying pan, fry until it becomes slightly yellow and float out, then remove the fire, and then re-fried to gold Yellow fishing,
Pour the oil and wash it. Take a small bowl and mix the tomato sauce and white sugar. Heat the pan and pour in the appropriate amount of cooking oil and pour in the tomato sauce. Stir fry until the white sugar melts. Add the white vinegar and mix well. Pour in the fried rice. The tenderloin is quickly sautéed until each tenderloin is hung with sauce.
Pack and sprinkle sesame embellishment and can!