hehe, I haven't cooked it, but I've seen people cook it many times. When I was a child, my second aunt cooked it on a holiday, and I loved it.

1. the meat should be tenderloin, and the top knife should be cut into large slices, about three millimeters thick.

2. Mix half starch and half flour with water to make pulp (actually, it is not necessarily half, but I forgot). Drag the pulp into the oil pan and fry it. Be sure to shake off every piece of meat carefully. Fried to light yellow, just set, pieces are out of the pot. Heat the oil again, at least to 7% (there is smoke on the oil surface), and then pour the fried meat into the pot for frying. This is called re-frying. It will take a few seconds to fry until the meat turns golden.

3. put a little oil in another pot, stir-fry shredded onion and ginger, and add soy sauce (just for color matching, just a little bit), vinegar, sugar, salt and monosodium glutamate. Add water, boil, and add water and starch. When the juice is thick, pour in the fried meat, turn over the spoon, pour in the oil, take out the pan and put it on the plate. Put some coriander on the top after the plate is loaded.

Nowadays, tomato sauce is generally used, and sour and sweet ones are also good.