Sweet and sour tenderloin

No drop of ketchup! The traditional sweet and sour tenderloin is crispy on the outside and tender on the inside, sweet and sour! An authentic way to make sweet and sour tenderloin! Sweet and sour, not greasy, simple to make! The secret recipe must be learned!

Ingredients

Tenderloin 250 g

Agedvinegar 3 tablespoons

Salt 1 tablespoon

Starch 100 g

Soysauce 2 tablespoons

Cookingwine 2 tablespoons

sesameoil 1 tablespoon

Whitepepper 1 tablespoon

Cooking Instructions

250g tenderloin cut into strips, add 1 tablespoon of cooking wine, 1/2 tablespoon of salt, 1 tablespoon of white pepper and 1 tablespoon of cooking wine.
Add 100g of starch and a little water, stir into a batter, pour in the marinated tenderloin and mix evenly, hang the batter, seal with a layer of oil and grasp it well for later use.
Then add a sauce: 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 3 tablespoons of aged vinegar, 2 tablespoons of sugar, half a tablespoon of salt, 1 tablespoon of sesame oil, mix well and set aside.
Heat the oil pan until it is 5 hot, put in the tenderloin with the batter hanging one by one, fry it until it is set, remove it, heat the oil pan again to 6 hot, and then fry it again in the oil pan. Fry until golden brown and set, remove and set aside.
Leave the bottom oil in the pot, pour in the prepared sweet and sour sauce, burn until slightly bubbling, and pour in starch water to increase the viscosity. Stir-fry the fried tenderloin evenly, let each meat pass the sauce, sprinkle with white sesame seeds, and you're done.
Sweet and sour, you can't stop taking a bite!