Ingredients
250 g pork tenderloin, high stock as needed.
Seasonings
750 g (about 1 1/2 lbs) cooking oil (100 g or about 1/2 cup actual consumption), 70 g water starch, 60 g (about 1/4 cup) sugar, 50 g (about 3 1/2 tablespoons) vinegar, 35 g (about 2 1/2 tablespoons) beaten egg, 20 g (about 1 1/2 tablespoons) cooking wine, 10 g (about 2 teaspoons) sesame oil, 2 g each salt, minced scallion, and minced ginger, and flour as needed.
Instructions
1. Wash the meat, slice it, then mix with beaten egg, water starch, and flour until evenly coated; in a bowl, combine cooking wine, sugar, vinegar, salt, scallions, ginger, water starch, and a little broth to make the sauce.
2. Heat oil in a wok to 350°F (medium-high), add the sliced pork and deep-fry until crispy and golden, then remove and drain. Leave a small amount of oil in the wok, pour in the sweet and sour sauce, return the pork slices, toss well, and drizzle with sesame oil before serving. This dish is golden in color, pleasantly sweet and sour, with a crispy exterior and tender, flavorful interior.