The sweet and sour taste is completely the taste of Shanghainese.
Wash the pork tenderloin, cut into strips, and mix well with salt, cooking wine, pepper and 1/3 egg liquid, and marinate for 10 minutes.
Add 2 tablespoons of raw powder, grab it again, apply force on the hand, do not leave particles after grasping, and continue to stand still for 10 minutes.
The lower half of the pot is burnt to 60% heat, and the chopsticks are seen in the chopsticks to indicate that the temperature has arrived.
Take a bowl, pour a small bowl of starch, put the loin into the starch and wrap it with starch, then fry until it is half-cooked, and remove the oil.
Open a large fire, burn the oil to 90% heat, put it into the loin strip and fry it, put it in the fire, and use the remaining temperature to fry the tenderloin into golden yellow and remove the oil. Therefore, this step must completely heat the oil temperature.
Leave a little base oil in the pan, stir well in tomato sauce, then add a small half bowl of water and 3 tablespoons of sugar, stir well and boil, then use a little water starch to thicken.
Put the fried pork loin and stir fry evenly. If you like to eat sour, pour in the white vinegar and then pan out. If you don't like the acid, don't pour it directly out of the pan and sprinkle with cooked sesame.