Oriental delicacy "Sweet and Sour Pork Tenderloin".

Required ingredients: pork tenderloin, eggs, potato starch, ginger, scallions, salt, white vinegar, tomato sauce, sugar, cooking oil.
Specific steps:
Remove the fascia from the pork tenderloin, cut it into slices about half a centimeter thick, and then cut into uniform meat strips. Mince the ginger and cut the scallions into sections. Put them in a blender together, pour in a little water, and blend them into ginger and scallion juice. Then sieve out the ginger and scallion residues with a filter.
Add a little salt to the cut meat strips to enhance the base flavor. Then pour in the ginger and scallion juice in small amounts several times. Stir and beat each time until the meat strips fully absorb it. After stirring until the meat strips become gelatinous, set them aside and marinate for 10 minutes.
Take another bowl, crack an egg into it, add an appropriate amount of potato starch. Note that you must use potato starch so that the fried taste will be crispy. Add a little salt and 5 grams of white vinegar to make it crispy. Stir evenly with your hands to make a flowing starch paste that can be drawn into threads. Then pour in a little cooking oil and continue to stir evenly and set aside. Vegetable oil can make it crispy and also play a lubricating role to prevent the meat strips from sticking to each other. Then put the marinated meat strips into the batter and stir evenly to make the meat strips coated with batter.
Prepare sweet and sour sauce. Add two tablespoons of tomato sauce, two tablespoons of white vinegar, one tablespoon of sugar, one tablespoon of oyster sauce, two tablespoons of ginger and scallion water, and an appropriate amount of starch to a bowl and stir evenly. The sourness and sweetness can be adjusted according to personal taste.
Heat oil in a pan. When the oil temperature reaches 50% heat, put the meat strips into the pan one by one to prevent sticking. Keep frying slowly over low heat. The meat strips will gradually expand and float up. Fry until slightly yellow and remove.
After frying all the meat strips, turn up the heat to increase the oil temperature. Fry the fried meat strips again in 3-4 batches until golden yellow for 20-30 seconds.
Start another pan, leave a little hot oil. Pour in the sweet and sour sauce and simmer over low heat until it slightly bubbles. Pour in the fried pork tenderloin and stir quickly and evenly before taking it out of the pan.
Tips:
When frying pork tenderloin, master the heat and time to avoid over-frying or under-frying.
When preparing sweet and sour sauce, you can adjust the ratio of sugar to vinegar according to personal taste.