1 ingredients. Pork tenderloin 270g, carrot 50g, coriander 2g, ginger 5g, garlic 5g, dried starch 100g, cotton brown sugar 50g, salt 2g, cooking wine 2.5g, peanut oil 20ml, rice vinegar 50ml, drinking water 30ml and onion 5g.

2. Shred carrots, shredded ginger, shredded green onions, sliced garlic and chopped parsley for later use.

3. Slice the tenderloin, and add 5ml of cooking wine and salt 1g to the meat slices. Marinate 10 minutes to taste.

4. Stir the dry starch 100g and 30ml drinking water evenly, let it stand for 20min, filter out the excess water in the starch, then add peanut oil 10ml, stir evenly, and pour the starch paste into the meat bowl to catch it evenly.

5. Add peanut oil 1000ml to the pot. When the oil temperature is 60% hot, put the meat slices one by one.

6. Fry for 2 minutes until it is finalized.

7. The oil is heated to 80% heat, and the meat slices are fried in the pot 15 seconds. Deep-fry until golden brown, and remove for later use.

8. Pour 50ml of rice vinegar, 50g of soft sugar and salt 1g into the pot, simmer until thick, add shredded ginger, shredded carrot, coriander, sliced garlic and shredded onion, stir well, and finally put the meat slices, stir well and wrap the juice.