Sweet and Sour Pork

Cut the tenderloin into small sections vertically along the grain of the meat

Marinate the meat pieces with peppercorns, salt, light soy sauce and cooking wine for ten minutes

Make the batter: add one egg to the flour, add starch, add a small amount of salt and peppercorns, and water to make a batter (the batter just hangs the meat pieces). I forgot to take a photo for this step, so I found the picture online!

Put oil in the pot, turn on low heat after the oil is hot, put in the batter-coated meat pieces and fry, keep the heat on low until the meat pieces are golden brown, then take them out. (I put less oil and fried the meat pieces in batches.) Turn the heat to the maximum and put all the meat pieces in the oil, so that the outside is charred and the inside is tender. Forgot to take a picture to find the picture!

Chop the onion, ginger and garlic into mince, pour out the remaining oil, leave the bottom oil in the pot, add the onion, ginger and garlic and stir-fry over low heat until fragrant.

Then add ketchup, sugar, and vinegar, and stir-fry until fragrant (low heat at this time, add sweet and sour according to your own taste. My personal experience is that different brands of ketchup require different amounts of sweet and sour. Limin ketchup is slightly sweet, and Heinz is slightly sour. You can taste the sugar and vinegar when making it). At this time, lower the heat!

Add the fried meat pieces, stir-fry over medium heat, and coat the meat pieces with tomato sauce!

Picture of the finished product, the taste I made today is pretty good!

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