Ingredients: half a catty of pork tenderloin, one egg (two eggs are small), four or five onions, a small piece of ginger, three or four cloves of garlic, two tablespoons of yellow wine, about two-fifths of starch, one tablespoon of sugar, three tablespoons of vinegar, two tablespoons of soy sauce, and a proper amount of salt and monosodium glutamate.

How to make sweet and sour tenderloin delicious?

1. Loose pork chops and cut them into strips about 4 cm long and 1 cm square. Add rice wine, salt and monosodium glutamate into the strips and mix well. Put a tablespoon of sugar, vinegar, soy sauce, salt, monosodium glutamate and starch into a bowl, and beat the eggs evenly to make a thick sauce. Chop onions, ginger and garlic.

2. Set fire to the pan, put oil on the fire until it is 60% hot, mix the meat strips with the whole egg starch paste, fry them one by one, and just take them out quickly in Huang Shi.

3. When the oil temperature in the pot rises to 70% heat, fry the meat strips in the pot until golden brown, turn off the fire, and take out the drained oil.

4. After the oil in the pot is full, leave the bottom oil and burn it to 50% heat. Add Jiang Mo and minced garlic, stir-fry until fragrant, then add chopped green onion and add about three tablespoons of water.

5. Add about three tablespoons of water, bring to a boil, and cook the sauce in a bowl.

6. After collecting the juice, pour it on the meat strips.