Step 1Mix the potato starch and cornstarch in a large bowl, add just enough water to cover the starch, and whisk into a thick paste that drips continuously when lifted by hand.

Step 2: Cut the tenderloin across the grain into 4×8-cm rectangles, about 3-4 mm thick, and set aside the green onions, ginger, and carrots. Step 3

This step is purely to show you the unfolded size and thickness of the meat, after all, pictures are more visual. Step 4 Baste the meat, one by one, after wrapping one piece of meat in your hands and placing it in the pot, then baste the next piece of meat. Step 5?

Heat the oil to 6 or 70% (roughly the temperature where you put your hand over the frying pan and feel it baking), slide the battered meat into the pan, and deep fry until golden brown and then remove from the pan. Step 6After the first frying, turn up the heat a bit and when the oil temperature rises to 80 or 90%, quickly re-fry the meat once more. Step 7Mix a bowl of sauce: a tablespoon of soy sauce, a tablespoon of white vinegar and 1/4 teaspoon of salt, leave the sugar out. Step 8 Add a small amount of oil to a separate pan, pour in the sugar and the bowl of sauce, add two tablespoons of water, and simmer over low heat until thickened (slide a spatula across the bottom of the pan and the traces won't disappear). Step 9 pour into the fried meat and green onions, ginger and carrots shredded turn well to plate.