Accessories: appropriate amount of vegetable oil, 2 tablespoons of cooking wine, a little salt, a little white pepper, potato starch 100g, a little onion, a little shredded ginger, 30g of rice vinegar, 30g of sugar, a little salted soy sauce and a little lemon juice.

1, the tenderloin is cut into pieces 5 cm wide and 0.2 cm thick.

2. Add some cooking wine, salt and white pepper to the bowl and marinate for 15 minutes.

3. Put potato starch into a bowl, add appropriate amount of water and stir well, then let it stand for 30 minutes.

After 4.30 minutes, the potato starch precipitated and the water on the surface was poured out.

5. Prepare shredded carrots, shredded onions and shredded ginger.

6. Pour the wet starch into the sliced meat and grab it evenly.

7. Prepare sweet and sour juice: 1: 1 sugar and rice vinegar, add a little soy sauce and cooking wine and mix well.

8. Remove the oil pan, and after the oil temperature rises to 60% heat, put the meat slices one by one.

9. Fry until golden brown, remove and fry in batches.

10, heat the oil pan to 80% heat, and then fry the meat slices until the appearance is crisp.

1 1. Take out and drain the oil.

12. Saute shredded ginger in another oil pan, then add shredded carrot and onion and stir well.

13, pour in the sweet and sour juice prepared before.

14 I also added some fresh lemon juice and cooked it until it was thick.

15, pour in the fried meat slices and stir fry quickly. You can sprinkle some coriander leaves. My daughter doesn't eat coriander.

16, pans and plates.