There are several ways to make sweet and sour tenderloin. How? Great gods, help!

Sweet and sour tenderloin: Zhejiang cuisine belongs to fried sweet and sour tenderloin (lean meat), which is characterized by bright red color, sweet and sour taste, crisp outside and tender inside. 250 grams of pork tenderloin. Sugar 25g, flour 10g, Shaoxing wine 15g, sesame oil 10g, soy sauce 25g, vinegar 25g, onion 5g, cooked vegetable oil 750g (about 50g) and refined salt1g. In the production process, the meat is cut into chunks with a thickness of 0.5 cm, chopped lightly with a knife, and replaced with domino pieces. 5 grams of Shaoxing wine and refined salt are put into a bowl, and mixed with 25 grams of wet starch and 10 grams of flour for later use. Soy sauce, sugar, Shaoxing wine, vinegar, wet starch 15g and water 25g are made into sweet and sour juice for later use. Heat the wok over medium heat. When the vegetable oil is 60% hot (about 150℃), put the pasted meat pieces in a frying pan and fry for 1 min, then take out the oil. When the oil temperature is 70% hot (about 175℃), re-fry 1 min, take out and drain. Zhejiang cuisine, which belongs to sweet and sour pork tenderloin, is characterized by light yellow color, smooth and full shape, crisp outside and fragrant inside. The soft and waxy raw materials are pork tenderloin 300g green pepper, carrot 30g onion, 2 garlic yellow 1 seasoning 1 soy sauce 1 tablespoon starch 1 tablespoon tomato sauce 2 tablespoons white vinegar, and sugar/. Peel carrot, cleaning, and slice; Wash onion, peel garlic and cut into powder. 2. Pour 3 tablespoons of oil into the pot and heat it. Add tenderloin and stir-fry for 7 minutes until cooked. Continue to heat the remaining oil in the pot, saute shallots and garlic, add green peppers and carrots, and stir-fry the pork tenderloin until it tastes delicious. China, a dish with sweet and sour tenderloin, is characterized by golden yellow, crisp outside and tender inside, sweet and sour. Raw materials: pork tenderloin 300g, egg white 1, water starch 50g, soybean oil 50g, peanut oil 1000g (actual dosage 50g), chopped green onion 3g, ginger flower 2g, cooking wine 15g, soy sauce 5g, sugar 100g and vinegar 75g. Production process: 1. Wash pork tenderloin, remove fascia, cut into strips 4 cm long and 5 mm wide, put in a porcelain bowl, add egg white, water starch and refined salt, stir well and size. 2. Take a small porcelain bowl, add salt, sugar, vinegar, yellow wine, minced onion and ginger, and water starch to make sweet and sour juice. 3. Heat the wok, add peanut oil, heat to 80%, and add tenderloin one by one. When fried to yellow, pour in the colander, drain the oil and pour the remaining oil into the oil tank. 4. Heat the original wok, add the soybean oil, heat it to 50%, pour in the sweet and sour juice, thin it, add the tenderloin, stir fry a few times, pour in the sesame oil, take it out of the pan and plate it. Shandong cuisine, a sweet and sour fillet, is characterized by golden color, sweet and sour taste, crisp outside and tender and fragrant inside. 250g of pork tenderloin, 750g of clear oil (actual dosage100g), 20g of cooking wine, 50g of vinegar, 60g of sugar, 2g of salt, 2g of chopped green onion, 2g of Jiang Mo, 35g of egg liquid, 70g of water starch, proper amount of flour, sesame oil10g, and the making process of soup stock. (2) Add cooking wine, sugar, vinegar, salt, onion, ginger, water starch and a little soup. (3) Heat the oil in the pot to 50% heat, add the meat slices, fry until crisp, and take out the oil control. (4) Leave the bottom oil in the pot, boil the sweet and sour juice, pour the sliced meat, turn the spoon, and pour the sesame oil out of the spoon. Different cuisines, different tastes, choose for yourself! ! Dishes: Sweet and sour tenderloin technology: Liu Jiao taste: Sweet and sour taste category: Qingzhen cuisine, spleen conditioning, spleen appetizing, qi and blood conditioning. Ingredients: sirloin 400g, seasoning: salt 4g, soy sauce 10g, vinegar 50g, sugar 20g, onion 5g, ginger 5g, garlic 10g, egg 150g and starch (pea). 80g of wheat flour, 20g of monosodium glutamate and 2g of peanut oil, 1 50g of suitable production technology,1. Mixing starch with water, and stirring to obtain wet starch; Remove the fascia from the tenderloin, cut it into chunks of 0.2 * 3cm, put it in a bowl, simmer with 2g of refined salt and 2g of monosodium glutamate, mince the onion and ginger, and chop the garlic into dices. 2. Beat the eggs into a bowl and mix well. Add 80 grams of flour and wet starch, and stir until the egg paste is complete. 3. Mix sugar, salt 2g, soy sauce, vinegar, beef soup and wet starch 20g in a large bowl. 4. Put the wok on the fire and pour peanut oil into the wok. When the oil temperature is 60%, hang the tenderloin evenly in the whole egg paste, fry one by one in the oil pan, and then take out the filtered oil. 5. Leave 10g oil in the hot pot. Stir-fry onion, ginger and garlic, then pour the juice into a large bowl. When the pot is boiling, push the floret with a spoon, then pour in the fried tenderloin, turn the wok over, pour in the bright oil, that is, the fashion plate, and serve. It squeaks when it's hot. Process prompt 1. For burnt vegetables, the main ingredient can be whole egg paste or gouache paste, depending on the main ingredient and region, but it should be kept tender. 2. Mix the juice well, mix it well before putting it into the pot, and eat it immediately after heating. 3. The taste of cooked food can be salty, fresh, sour and spicy.