Practice: Cut the tenderloin into thick slices of about 1.5mm, marinate it with salt, chicken essence and cooking wine, and then mix it evenly with sugar: vinegar = 3: 2 (this is a little sweet, if you like sour mouth, add more vinegar and drop two drops of soy sauce and mix well (soy sauce can be omitted, I like dark dishes, so add some, and chop garlic. Let each piece of meat hang evenly in the paste pot and put oil in it. Put the sliced meat in the pot and fry until golden brown. Take out the wok and fry the minced garlic in oil. Stir the fried slices evenly. Pour in the second part of the sauce and shredded onion and ginger, and stir the shredded red pepper quickly and evenly. When each piece of meat is evenly dipped in the sauce, stop the fire and sprinkle with coriander and mix well. I also like to eat pot-wrapped meat. It should taste good.