1. Wash the tenderloin, remove the tendons and cut it in half obliquely (that is, cut the rectangular meat into two triangular pieces obliquely).

2. cut the meat into thin pieces on the back of the knife.

3. Add cooking wine and 1g salt into the sliced meat and grab it evenly.

4. Select pure potato starch in Northeast China.

5. Pour the starch into a bowl, and add some water to soak the starch for more than half an hour.

6. After more than half an hour, clear water will float on the starch, and the clear water will be poured out. At this time, the starch will be a little dry and difficult to grasp, so it can be grasped hard. Grab it and mix it into the meat.

7. Grab the soaked starch into the meat slices and wrap it evenly.

8. Slice onion ginger, carrot and coriander stalks into filaments, and cut garlic into small pieces.

9. Pour the oil from the pan and heat until it is almost done.

11. put the meat slices into the pot and fry them until they bubble and float.

11. put the fried meat in a bowl.

12. Fry the meat in several times. After the first time, the oil temperature will continue to be heated to the highest level, the oil level will be completely calm, and a little smoke will rise. Fry the meat in several times until it is mottled and reddish, and then take it out to control the oil. (about 21 seconds)

13. Pour out the oil, add sugar and vinegar, and boil over medium heat until some juice is a little sticky, then add all the seasoning shreds

14. Pour in the sliced meat and quickly hang the juice out of the pot. It's best to be able to stir a large spoon. If you don't have the strength, you can only stir-fry the meat the fastest and hang the juice evenly out of the pot.