Stir-fried tenderloin

Cut the tenderloin into 1-inch-wide thick slices

Cut knives on both sides of the meat slices to make it easier to marinate the meat

Cut the meat into slices and then cut it into finger-thick meat strips

Put the meat strips into a bowl, add a little salt and cooking wine and marinate slightly to let the meat strips take in the flavor

Pour 60g cornstarch (cornstarch) into 20g water. The ratio of starch to water is 3:1

Add a little salt and cooking oil to the starch so that the prepared paste will be very crispy

Put the marinated meat strips into the starch paste and grasp them evenly

Pour an appropriate amount of oil into the pot. When the oil temperature is 60% hot, put the meat strips one by one into the pot and fry lightly until removed

When the oil temperature in the pot is 70% hot again, place the meat strips in the pot for the second time and fry slightly until

Remove the oil from the second fried meat strips and take them out

When the oil in the pot is 80% hot, put the meat strips into the pot for the third time, fry until golden in color, take them out and set aside

Chop the onion and ginger into fine pieces. The ratio of onion to ginger is 1:2.

Put 2 tablespoons of sugar, 6 tablespoons of vinegar, a little pepper, a little light soy sauce and salt into a bowl, then add the chopped onion and ginger into the bowl and mix well

Put a little base oil in the pot. When the oil temperature is 80% hot, pour the adjusted soup into the pot and stir-fry

After the soup in the pot bubbles, pour the thrice-fried meat strips into the pot and stir-fry quickly until the meat strips are evenly coated with the soup, then turn off the heat

The sweet and sour stir-fried tenderloin is ready

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