Prepare ingredients: tenderloin, potato starch, sugar, rice vinegar, vegetable oil, cooking wine, salt, onion, ginger, garlic, carrot and coriander.

1, wash the meat, cut it into thick slices on the back of the knife, and marinate it with salt and cooking wine for 20 minutes.

2. Pour potato starch into a bowl, and add water to soak for more than 20 minutes to make it soak thoroughly.

3. Then shred carrots, coriander and onion ginger respectively, and slice garlic for later use.

After 4 or 20 minutes, clear water will float on the starch, and the clear water will be poured out.

5. Grab all the soaked starch into the meat and wrap it evenly. If it feels too dry, you can add a spoonful of vegetable oil to stir it.

6. Pour the oil in a pan, heat it to 70%, put the meat slices into the pan and fry them until they bubble and float.

7. Pour out the oil, add white sugar, rice vinegar and salt, and boil over medium heat until the juice is a little sticky, then pour in all the seasoning shreds and stir fry a few times.

8. Finally, turn on the fire, pour in the meat, quickly hang the juice, take it out of the pot and put it on the plate.