The sweet and sour tenderloin is sweet and sour, charred on the outside and tender on the inside, and you can be a chef at home when you eat it up

Today I will share with you one, a simple and delicious sweet and sour tenderloin, sweet and sour, every time children rush to eat.

1. First of all, we cut the washed 350 grams of tenderloin into slices, and then cut them into small strips and put them in a bowl. Add 1 gram of salt and a little cooking wine, add an egg white, stir well and let it marinate for 10 minutes.

2. In a clean bowl, pour in 5 tablespoons of tomato paste. 3 tablespoons sugar, 2 tablespoons Sprite and 1 tablespoon vinegar, flatten and chop the garlic, put it in the ingredients and set aside.

3. Add 2 tablespoons of flour and 3 tablespoons of starch to the basin, pour in 3 grams of vegetable oil, add water and stir until it is drawn.

The purpose of adding some vegetable oil is to keep the tenderloin from sticking when it comes to the pan.

Add the marinated tenderloin and stir to combine.

4. After all the ingredients are ready. Pour oil into the pan, and when the oil temperature is 6 hot, put the wrapped tenderloin into the pan. The tenderloin must be put down one by one, otherwise it will stick and fry until it is set.

Keep on low heat and fry for 1 minute, and when slightly yellow, remove it.

When the oil temperature rises, fry again for 1 minute, and when it is golden and crispy, you can remove the oil.

Leave some base oil in the pan, add garlic and stir-fry until fragrant, add a little warm water. Pour in the sweet and sour sauce mixed in advance, a little salt, and hook in a little water starch to make the sweet and sour sauce better cover the tenderloin.

When the sweet and sour sauce is thick, pour in the fried tenderloin strips and stir-fry quickly so that the tenderloin is fully coated with sweet and sour sauce, and it is ready to be put on a plate.

Sprinkle with a little white sesame seeds, and our sweet and sour loin, which is sweet and sour, crispy on the outside and tender on the inside, is ready

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