I love sweet and sour pork tenderloin, but I can't make that taste. How to adjust the sweet and sour juice?

Prepare a tomato sauce, put a proper amount of oil in the wok, and then add tomato sauce, water, sugar, vinegar, salt and sweet and sour juice. After boiling, add appropriate amount of water and starch to thicken. Finally, thicken the sauce and make it sweet and sour. Put the starch into a bowl, add half a bowl of water, stir well, pour it into the pot, shovel it with a spatula until it becomes a transparent and sticky sauce, and then turn off the heat. It's simple. You just need to remember this golden ratio of 1: 2: 3: 4: 5 to ensure that the sweet and sour juice is as delicious as the hotel chef's! It means: one scoop of cooking wine, two scoops of light soy sauce, three scoops of sugar, four scoops of rice vinegar and five scoops of hot water.

Pour a little water into the pot to melt the white sugar, boil it until it changes color, pour in balsamic vinegar and salt to boil, then thicken the water starch until the soup is thick, add a little monosodium glutamate, pour in the oil sweet and sour juice, add the fried tenderloin and stir-fry it twice, and evenly dip it in the sweet and sour juice and take it out of the pot. Don't pour it in at once, pour it slowly and stir it with a spoon. When the big bubble in the pot becomes a small bubble and the small bubble becomes a medium bubble, just add light oil to the pot. Many Shandong chefs also use this method, or it is different between the north and the south, depending on personal taste.

Stir-fry onion, ginger and garlic, add a little tomato juice, stir-fry cooking wine, add a little water, 50 grams of white sugar, and a little white vinegar 1: 1. After boiling, pour a little water starch, pour the fried tenderloin when it is sticky, turn the spoon and add a little bright oil. As I said, sugar is enough. How much to put depends on the amount of raw materials. Don't have too much starch, it will stick.

Food processing. First, we will wash the pork we bought, and then cut it into strips of the right size with a knife, about the size of your little finger. When cutting, it is best to remove the film and tendons from the pork, then cut the garlic into pieces and set it aside. After the tenderloin is wrapped in flour and fried once, it needs to be cooled and fried again, and the oil temperature should not be too high. That depends on its softening stage. If it becomes soft after just frying for a while, it means it is not fried thoroughly or the paste ratio of tenderloin is wrong. If it's burnt, it's almost cold, and it's normal to be a little soft.