Ingredients
500 g (about 1 lb) pork tenderloin, 50 g each of onion and carrot, 1 egg.
Seasonings
Salt and MSG to taste, 3 tablespoons sugar, 1 tablespoon each white vinegar and ketchup, 1/2 tablespoon soy sauce, cornstarch as needed, 1000 ml (about 4 cups) vegetable oil (about 75 ml/5 tablespoons will be absorbed).
Preparation
1. Peel the onion, rinse it under clean water, and cut into small wedges.
2. Wash the carrot, peel it, and cut into diamond-shaped slices.
3. Rinse the pork tenderloin, first cut into thick slices, score a shallow crosshatch pattern on the surface, then cut into diamond-shaped pieces. Mix with a pinch of salt, MSG, beaten egg, and cornstarch to coat evenly.
Steps
1. In a bowl, combine sugar, white vinegar, soy sauce, salt, and a little water mixed with cornstarch, stirring until smooth to create the sauce mixture.
2. Heat vegetable oil in a wok to 70% hot (about 350°F/175°C), then add the pork tenderloin strips and deep-fry until golden brown, then remove and drain.
3. Leave a thin layer of oil in the wok and heat it over high heat. Add the onion and carrot slices and stir-fry until fragrant. Then add the ketchup and stir-fry briefly before pouring in the prepared sauce mixture and stirring everything together evenly.
4. Add the fried pork pieces, quickly stir-fry over high heat until evenly coated, drizzle with a little sesame oil for shine, stir to combine, then remove from heat and plate.