Solar eclipse | sweet and sour tenderloin

The tenderloin wrapped in thick sauce is crispy outside and tender inside. You can feel the tightness and freshness of the meat in your mouth. When you eat it in the winter sun and white rice with sauce, you feel that eating is really a very happy thing.

Directions

Step 1

Loosen 500g tenderloin with the back of the knife, cut into strips, add 1 tablespoon cooking wine, half a teaspoon salt, a little white pepper and 1 egg.

Step 2

Grasp well and marinate for 20 minutes.

Step 3

Wrap the cured tenderloin with an appropriate amount of starch and pat off the excess starch. Note: usually make * * * noodle paste, but if the proportion is not well prepared, it is easy to fail. For example, the paste is too thick and the taste is not good; If the paste is too thin, the meat will age easily after frying. The secret of zero failure is to wrap dry powder directly, which can make the chops crisp outside and tender inside.

Step 4

Heat the oil in a wok until it is six minutes hot (about 160 ℃), put in the tenderloin wrapped with powder, fry it over medium low heat until it is cooked, and then remove it; When the oil pan is heated to nine minutes (about 190 degrees), fry it again for the second time, fry it over high fire until the surface is golden and crisp, and take it out for standby.

Step 5

Leave a small amount of bottom oil in the pot, add an appropriate amount of ketchup, stir fry over medium heat, add a little white vinegar, half a teaspoon of salt and 1 teaspoon of sugar, add a little water, then pour a small bowl of water starch (water: starch = 1:1), turn to high fire to thicken and collect the juice.

Step 6

Stir fry the fried tenderloin, evenly wrap it in tomato juice, and then turn off the fire and take it out. Sprinkle a little cooked white sesame and shredded Beijing onion, and finish the sweet and sour tenderloin in tomato juice.