Use potato starch, just because it is fried too much. Pot meat should be fried twice, once with high fire and then with low fire, so that it won't be hard. Here are the practices:

Preparation materials: a catty of pork tenderloin, carrot, salt, pepper, sugar, vinegar, ginger, scallion, coriander, cooking wine, potato starch, soy sauce, chicken essence and cucumber.

Production steps:

1, pork tenderloin

2. Slice the pork tenderloin, add a little cooking wine, salt and pepper to marinate it.

3. Shred coriander, green onion, carrot and cucumber

4. Dip both sides of pork tenderloin evenly with a layer of dry starch.

5. Take another small bowl and mix it with starch and water to make a batter. Add a little cooking oil to the batter and mix well.

6. Pour more cooking oil into the pot and burn it to 60% heat. Pass the meat slices dipped with dry starch in the starch paste, fry them in the oil pan and take out the oil.

7. The oil in the pot is burned to 80% heat again, and the meat slices are returned to the pot and fried again until golden, and then the oil is drained.

8. Mix cooking wine, sugar, soy sauce, vinegar and chicken essence to make juice.

9. Leave a little base oil in the pot, add shredded ginger, stir-fry carrots, shredded cucumbers and shredded green onions, pour in the fried meat slices, pour in the sauce, sprinkle with parsley and mix well.

10, finished product drawing