Chrysanthemum tenderloin

Overview

A traditional Northeastern specialty dish, crispy on the outside and tender on the inside, sweet and sour, and beautiful in appearance

Let the tenderloin cool for a while until it becomes slightly firm. It is easier to cut. Slice it horizontally but do not cut off the bottom. If it is not cut well, you can use chopsticks to place it on the bottom.
Then stand it up and cut it into strips. Personally, I think it looks better if it is thinner, but be careful not to cut off the bottom
Beat the egg white into a small bowl, add the cut meat, add salt, cooking wine and pepper water, grab it with your hands and let it soak for ten minutes
Put it into a starch basin, coat it with starch, shake it off after it is coated, repeat it several times until it is completely coated
When the oil temperature is 70-80% hot, put it into the pan for frying. You can use chopsticks to hold the bottom and lower it into a firm shape. This will make the chrysanthemums spread out. After frying for a while, take it out and fry it again
Leave the base oil on the frying spoon, add the tomato sauce and stir-fry. Use low heat, add sugar, vinegar and an appropriate amount of water. When it bubbles, add a little water starch
Pour the tomato sauce onto the fried chrysanthemum meat
Decorate with flowers and leaves
Finished product pictures