Ingredients
Marinating:
2g (1/2 teaspoon) salt
2g (1/2 teaspoon) ground white pepper
4g (1 teaspoon) cooking wine
1g (1/4 teaspoon) soy sauce
350g (11 ounce) pork tenderloin
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Frying batter:
85g (3/4 cup) cornstarch
20g (2 tablespoons) all purpose flour
95g (1/4 cup+3 tablespoons) cold water
6g (2 teaspoons) vegetable oil
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Sweet and sour sauce:
30g (2 tablespoons) Chinkiang vinegar
10g (2 teaspoons) white vinegar
50g (1/4 cup) granulated sugar
30g (2 tablespoons) water
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Cornstarch water:
4g (1 teaspoon) cornstarch
15g (1 tablespoon) water