Sweet and sour pork tenderloin

The seller has pre-cut the pork tenderloin into small strips, add salt, white pepper, and a little soy sauce, and mix well to marinate for 10 minutes. It's okay if you don't have white pepper.

Mix batter: 1 egg, corn starch, mix into a slightly thin batter. At first, there are likely to be small lumps; wear a glove and squeeze them out.

Pour the batter into the meat and mix well, set aside for later use.

Turn the heat to high and heat the pan first, then pour in oil and heat it to about 70% of its temperature. Use chopsticks to dip a bit of the batter just now into the oil; if it floats up quickly, then the meat can be added to fry.

It's best to put the strips of meat into the pan one by one, and flip them only after one side is set.

When the skimmer touches the strips of meat and they feel firm, the first round of frying is done. Take them out, then fry again on high heat for 10 seconds before removing from the pan.

Use another pot, add ketchup, a little vinegar, and sugar, then heat to stir-fry the sauce.

When the sauce starts bubbling, continue to stir-fry until it becomes rich, then add the fried meat strips to dance with the sauce, and sprinkle with white sesame seeds before serving.

Delicious!