1, pork tenderloin 150g, potato starch 100g, carrot, ginger, garlic, onion, rice vinegar, cooking wine, sugar, salt and edible oil.

2. Practice

(1) Wash the pork tenderloin and cut it into pieces with thick knife back;

(2) Add a proper amount of salt and cooking wine, grab well and marinate for 30 minutes;

(3) Pour potato starch into a bowl, add a proper amount of clear water to soak for more than 30 minutes, and then pour out the clear water floating on the starch;

(4) Put the marinated meat slices into starch and wrap them evenly;

(5) Peel garlic and cut into small pieces, and shred carrot, onion and ginger;

(6) Pour the oil from the pan, put the pieces of meat into the pan one by one when it is 70% hot, fry until it bubbles and floats, and then pick it up and put it into a bowl;

(7) Continue to heat the oil. When the oil level is completely calm and a little smoke rises, fry the meat slices again (about 20 seconds) until it is mottled and burnt red, and take out the oil control;

(8) Pour out the oil, add white sugar and vinegar, and boil over medium heat until it is slightly sticky, then add onion, ginger, garlic and shredded carrot, and stir fry for a while;

(9) Pour the fried meat slices into the fire, quickly stir-fry and hang the juice, and take it out of the pot (the speed of turning the juice must be fast).