1.Prepare the tenderloin. Cut the tenderloin into thick slices or strips, the size of which is about 1cm wide, and remove the fascia with a blade to remove the hard tendons and fishy taste.
2.Wash the tenderloin. Soak the pork tenderloin in clean water to remove the blood and smell. After cleaning, squeeze the water.
3.Marinate the tenderloin. Add salt, cooking wine and pepper to the tenderloin, mix well and marinate for about 15 minutes.
4.Prepare the batter. Put one egg in a bowl, add the cornstarch and flour (about 1:1 ratio), and add enough water to beat until the batter is grainless. The batter should be slightly thick, and the vegetable oil can be added to increase the crispness.
5.Fried tenderloin. Pour enough cooking oil into a wok and heat until the oil temperature is about 50% hot (chopsticks are inserted into the oil and there are dense bubbles around). Deep-fry the tenderloin strips one by one in the wok. Deep-fry until the oil temperature reaches 70% and then remove them.
6.Make sweet and sour sauce. In a bowl, add tomato paste, white sugar, white vinegar, cooking wine and water, stir well to form a sweet and sour sauce.
7.Stir-fry sweet and sour sauce. Add a little oil to the pan, stir-fry the chives, ginger and garlic, then add the mixed sweet and sour sauce, stir-fry until bubbles appear and red oil appears.
8.Saute the tenderloin. Add the fried tenderloin to the pan and stir quickly to coat the tenderloin with the sweet and sour sauce.
9.Out of the pot and on the plate. Finally sprinkle some sesame seeds and scallion as decoration, can be served.