How to make crispy sweet and sour pork tenderloin in ten steps?

Pork tenderloin 72 Liang

Egg white 1

Proper water starch

Vinegar 1 porcelain spoon

White sugar 2 porcelain spoon

Tomato paste 1 porcelain spoon

Add some pepper

Proper amount of salt

monosodium glutamate

Jiang Mo is as big as two thumbs.

5 cloves of minced garlic

A little cooked sesame seeds

-Steps-

1. Cut the washed tenderloin into strips with equal length and width. Put the tenderloin into a bowl, add the egg white liquid, water starch and cooking wine, and catch well. Put sugar, vinegar, salt, minced ginger and garlic, water starch and a little soup into a bowl to make flavored juice. Pour oil into the pot, heat it to 80% heat, and put it into the fillet one by one.

2. fry until golden brown, remove and drain for later use. After the fried tenderloin is cooled, fry it again and take it out for later use.

3. Heat oil in a pan, pour in tomato sauce, Jiang Mo and minced garlic, and stir-fry red oil.

4. Boil the sweet and sour juice, simmer the soup in the pot with low fire until it bubbles, and then pour a spoonful of oil, so that the soup has better color and stronger taste.

5. Turn to medium heat, pour in tenderloin and stir well.

6. When the soup is thin and thick, pour it into the plate from the fire and sprinkle with cooked sesame seeds.

7. Add some chopped green onion to make the color look better.