Sweet and sour fillet is one of the classic dishes of Han nationality. It is found in Zhejiang cuisine, Shandong cuisine, Sichuan cuisine, Guangdong cuisine and Huaihe cuisine. Shandong cuisine is most famous for its sweet and sour tenderloin. Sweet and sour tenderloin is mainly made of pork tenderloin, with flour, starch, vinegar and other seasonings. It is sweet and sour, which makes people have a good appetite.


300g pork fillet
Proper amount of vegetable oil
1 tbsp cooking wine
2 g salt
2 tbsp sugar
3 tbsp ketchup
1 / 2 tbsp rice vinegar
3 tbsp starch
1 egg white
2 tbsp flour
1 tsp pepper
1 tbsp soy sauce (premium)
1 / 2 tbsp sesame


Step 1
Cut the tenderloin into 1cm thick strips and soak in starch and water

Step 2
Add salt, pepper and cooking wine to the meat and marinate for 10 minutes. In a bowl, add tomato sauce, sugar, rice vinegar, soy sauce, and a little water. Stir well to make a bowl of sauce

Step 3
Pour out the excess water in the starch, put it in the salted meat, add the egg white, and grasp the flour well

Step 4
Put a little more oil in the pan, heat to 80% oil temperature, put in the pasted meat sticks, deep fry until the surface turns white, take out´╝ł Pay attention not to put the meat sticks together in the oil pan, but to put them one by one, not too much at a time.)

Step 5
Increase the oil temperature, add the meat and deep fry until golden. Remove the oil and set aside

Step 6
Leave a little oil in the pan and heat the sauce in a bowl until thick and bubbling

Step 7
Put in the meat and stir fry. Wrap the juice on the meat

Step 8
After adding sesame, stir fry evenly, then put it on the plate