Ingredients: pork tenderloin 400g.

Ingredients: 50 grams of carrots.

Seasoning: cooking wine 10g salt 5g soy sauce 15g starch (corn) 10g onion 10g ginger 10g garlic (white skin) 10g vinegar 10g sugar/kloc-.

The taste is tender and smooth, sweet and sour.

manufacturing method

1. Cut pork tenderloin into pieces about 4 mm thick, add cooking wine, salt and a little soy sauce, mix well, and marinate to taste;

2. Put the dried starch into a bowl and soak it in water;

3. Shred carrots, onions and ginger, and mince garlic;

4. Put the soy sauce, vinegar and sugar in a small bowl according to the ratio of 2: 2: 2.5, then add the refined salt and monosodium glutamate and stir well. Never add water to it;

5. Just soaked starch, water and starch will separate, water is on it, carefully pour out the water, and mix the remaining starch and meat slices evenly;

6. Put the tenderloin into a 60% hot oil pan and fry until it is hard outside, and remove the meat in the middle;

7. When the oil temperature rises to 80% heat, fry it until it is golden yellow and take it out;

8. Leave less oil in the pot, stir-fry onions, ginger, garlic and carrots a few times, pour in the right amount of juice, add the fried meat slices, turn them over a few times, and immediately take out the pot.