Women are naturally sugar-free, many sisters around me love sweet and sour dishes, and I am no exception. I have always been a companion with vegetarians, and occasionally opened the meat to have a delicious sweet and sour pork tenderloin. Well, the sweets are really good.
The tenderloin is washed, cut into strips, and the size is controlled by yourself but not too large.
Place the cut meat in a large bowl, add a little cooking wine, and drown salt and pepper for 15 minutes.
Add the egg liquid and starch to a paste.
Ketchup is added to sugar and vinegar to make juice.
The peas are boiled over water, chopped green onions and set aside.
Put enough oil in the pan, wrap the battered meat in batter, then fry it in turn until the surface turns yellow.
Put all the fried meat into the pan at once, and re-fry it again on high heat.
Leave the bottom oil in the pot and boil the sweet and sour sauce that was previously mixed.
Pour the tenderloin and stir-fry, so that all the meat is covered with juice.
Add the pea grains and stir fry two or three times, turning off the heat.
Place on a plate and sprinkle with green onions.