1, pork tenderloin150g, potato starch100g, carrot, ginger, garlic, onion, rice vinegar, cooking wine, sugar, salt and edible oil.

2. Practice

(1) Wash pork tenderloin and cut it into pieces with the thickness of knife back;

(2) adding a proper amount of salt and cooking wine, uniformly grasping and pickling for 30 minutes;

(3) Pouring potato starch into a bowl, adding a proper amount of clear water to soak for more than 30 minutes, and then dumping the clear water floating on the starch;

(4) Put the marinated meat slices into starch and wrap them evenly;

(5) Peel garlic and cut into small pieces, and shred carrot, onion and ginger;

(6) Pour oil into the pot, put the meat pieces into the pot one by one when it is 70% hot, fry them until they bubble and float, and then pick them up and put them into a bowl;

(7) Continue to heat the oil. When the oil level is completely calm and a little smoke rises, fry the meat slices again (about 20 seconds) to mottled Jiao Hong, and take out the oil control;

(8) Pour the oil, add white sugar and vinegar, cook with medium fire until it is slightly sticky, then add onion, ginger, garlic and shredded carrot, and stir-fry for a while;

(9) Pour the fried meat slices into the fire, quickly stir-fry and hang the juice, and take it out of the pot (the speed of turning the juice must be fast).