Accessories: 2 teaspoons of tomato sauce (10g), appropriate amount of potato starch, sugar 1 tablespoon, a little white vinegar, 5g of shredded onion, 5g of shredded ginger, minced garlic 10g, coriander 15g, appropriate amount of egg white and 500ml of oil.

Step 1: All ingredients

Step 2: Wash tenderloin, cut it into 3-5 mm thick slices, add salt and cooking wine, stir well, and marinate for 15 minutes.

Step 3: Wash onion, ginger and carrot, then shred and cut parsley into inches.

Step 4: Use egg white and potato starch to size the meat slices for later use, and the pulp should wrap the meat.

Step 5: put the oil in the pot and heat it to 60%, then fry the meat slices one by one. After the meat slices float and basically set, remove them and drain them for later use.

Step 6: Raise the oil temperature to about 80% heat, fry the meat slices for half a minute, take out and drain the oil until the color is golden.

Step 7: Heat a little oil in the pot, saute shallots, ginger and garlic, add tomato sauce and white sugar, and adjust to a slightly sticky sweet and sour juice.

Step 8: Put carrots, coriander and fried meat slices into the pot and stir-fry evenly.

Step 9: Take it out and enjoy it.