Pork tenderloin is cut into large pieces with a thickness of 3mm, yellow peaches in canned food are cut into strips, carrots are cut into rhombic pieces, garlic is squashed and chopped with a knife, and ginger is shredded. Add a small amount of starch, cooking wine and salt to the tenderloin slices, and marinate for 15 minutes. Add more starch, add water and a little vegetable oil to make a paste thicker than yogurt, and grasp the meat slices with your hands so that the batter is evenly hung on the meat slices. Pour more vegetable oil into the pot, and the amount should be less than the meat slices. When the oil is burned to 61% heat, fry the meat slices in the oil pan one by one, and the oil temperature should be that the meat slices can float quickly when they are put into the pot, and then take out and drain the oil. Until all the meat slices are fried, put the meat slices into the 81% hot oil pan again, and quickly remove and drain the oil. Leave a little base oil in the pot, add garlic and ginger until fragrant, and then add carrots and stir fry. Pour in the sauce and boil it to form transparent sauce, quickly pour in the fried meat slices and stir fry, hang the sauce on the meat slices, and then add the yellow peaches to serve.