A: tenderloin and starch.

B: vinegar, sugar and a little light soy sauce.

C: Garlic, onion ginger, red pepper and coriander.

Exercise:

1, the tenderloin is cut into thick slices of about 1.5mm, and pickled with salt, chicken essence and cooking wine;

2, sugar: vinegar = 3: 2 evenly mixed (this is a bit sweet, if you like sour mouth, add more vinegar, drop two drops of soy sauce and mix well (soy sauce can be omitted, I like dark dishes, so add a little;

3, garlic minced, onion ginger, red pepper shredded, coriander washed and cut a knife from the middle;

4. Add a little water to the starch and stir it into starch paste. Mix in the marinated meat slices and let each piece of meat paste evenly;

5, put oil in the pot, put the pasted meat slices into the pot and fry until golden brown;

6. Stir-fry minced garlic with oil in a wok, stir-fry the fried meat slices evenly, pour in the sauce and shredded onion and ginger in the second part, stir-fry the shredded red pepper quickly and evenly, and cease fire when each piece of meat is evenly stained with the sauce. Sprinkle with coriander and mix well!