2. Preparation materials: tenderloin 200g, potato starch 100g, sugar 50g, rice vinegar 50ml, vegetable oil 600ml, cooking wine 5ml, salt 2g, onion, ginger, garlic 5g, carrot and coriander 10g.
3. Wash the meat and cut it into thin slices on the back of the knife. Marinate with 1g salt and 5ml cooking wine for 20min.
4. Pour100g potato starch into a bowl and soak it in water for more than 20 minutes to make it fully soaked.
5. Shred carrots, coriander and onion ginger respectively, and slice garlic for later use.
After 6.20 minutes, the clear water will float on the starch, and the clear water will be poured out.
7. Grab all the soaked starch into the meat and wrap it evenly. If you feel too dry, you can add a spoonful of vegetable oil and stir it.
8. Pour the oil in the pot, heat it to 70%, and fry the meat slices in the pot until they bubble and float.
9. Put the fried meat in the bowl. After the first frying, continue to heat the oil to the highest temperature before frying until it is mottled and reddish, and take out the oil control.
10, pour out the oil, add one gram of white sugar, rice vinegar and salt, cook over medium heat until the juice is a little sticky, then pour in all the seasoning shreds and stir fry a few times.
1 1, turn on the fire, pour in the meat, quickly hang the juice out of the pot, wrap the pot and put the meat on the plate.