2. Cut the tenderloin into 5 cm wide and 0.2 cm thick pieces.
3. Put it in a bowl, add some cooking wine, salt and white pepper and marinate for 15 minutes.
4. Put the potato starch in a bowl, add some water, mix well and let stand for 30 minutes.
5. After 30 minutes, pour out the water on the surface after the potato starch settles.
6. Prepare shredded carrot, green onion and ginger.
7. Pour the wet starch into the meat and scrub well.
8. Lift the oil bottom shell. When the oil temperature rises to 60%, add the meat piece by piece.
9. Fry until golden brown, pull out and cook all in batches.
10. Heat the frying pan to 80% of the heat, then fry the meat again until crispy.
11. Remove and drain the oil.
12. In a separate frying pan, stir-fry the shredded ginger, then add the shredded carrots and spring onions and stir-fry well.
13. Pour in the sweet and sour sauce prepared earlier.
14. Add some fresh lemon juice and cook until it thickens.
15. Pour the sauteed meat into it and give it a quick stir. If you like cilantro, sprinkle some coriander leaves.
16.Take the pan and plate it.
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