A classic home cooked dish, sweet and sour tenderloin is mentioned in Shandong cuisine, Zhejiang cuisine, Sichuan cuisine, Guangdong cuisine and Huai cuisine, but the sweet and sour tenderloin of Shandong cuisine is the most famous. It tastes sweet and sour. Once you bite it, you feel crisp outside and tender inside. It’s very delicious.


250g tenderloin
1 egg
Proper flour
1 / 4 shallots
2-3 tablespoons ketchup
1 teaspoon white pepper
1 tbsp sugar
1 / 2 teaspoon salt
2 teaspoons white vinegar
2 tablespoons cooking wine
A little water starch


Step 1
Main materials are fully prepared;

Step 2
The tenderloin is patted loose on both sides with a knife back;

Step 3
Cut the tenderloin into strips, beat an egg in the middle, and add cooking wine, salt and white pepper;

Step 4
Grasp well and set aside, marinate for 10-15 minutes;

Step 5
Wrap the tenderloin with an appropriate amount of flour, shake off the excess flour and arrange it for standby;

Step 6
Add an appropriate amount of oil in the pot and heat it until 60% hot, turn it to low heat, deep fry the tenderloin wrapped with flour coat, it is light yellow, take out the oil, don't turn off the fire, then burn it until 90% hot, fry it again in the pot, turn the fire up slightly, fry it until it is golden yellow and has crisp hardness;

Step 7
Remove the fried tenderloin and put it on the oil paper to drain the oil for standby;

Step 8
Then leave a little oil in the pot, add ketchup, white vinegar, salt, sugar, a little water and lake powder to make sweet and sour juice, and then fry the fried tenderloin quickly and evenly;

Step 9
Sprinkle a little white sesame with shredded Beijing onion.