250g tenderloin cut into strips, add 1 spoon of cooking wine, half a spoon of salt, 1 spoon of white pepper and 1 spoon of cooking wine and mix well.
100g starch, add a little water, stir into batter, pour in marinated tenderloin Mix evenly, hang the batter on it, seal with a layer of oil and set aside.
Then add a sauce: 1 spoon of cooking wine, 1 spoon of light soy sauce, 3 spoons of mature vinegar , 2 spoons of sugar, half a spoon of salt, 1 spoon of sesame oil, mix well and set aside.
Heat the oil pan until it is 50% hot, add the tenderloin with batter hung one by one, fry until it is set, take it out, heat the oil pan to 60% hot again, and then put it in the oil pan and fry it again. Fry until golden brown and set aside.
Leave the bottom oil in the pot, pour in the prepared sweet and sour sauce, cook until it bubbles slightly, pour in starch water to increase the viscosity. Add the fried tenderloin, stir-fry evenly so that every piece of meat is coated with the sauce, sprinkle with white sesame seeds, and it's done.
Sour, sweet and delicious, you can't stop taking one bite!
