Cut the tenderloin into strips, add egg white, white pepper, salt, cooking wine.
Stir well and marinate for 20 minutes.
Coat the marinated tenderloin with dry starch, shaking off excess starch.
When the oil temperature is 60% hot, add the tenderloin.
Deep-fried on medium heat until cooked through
When the oil temperature rises, fry again until golden brown and crispy.
In a pan, add a little oil and add some tomato paste.
Add some sugar, balsamic vinegar, and sugar.
Add proper amount of water
Finally, add water starch to thicken the juice
Add in the fried tenderloin and stir fry evenly.
Sprinkle with white sesame seeds and turn off the heat