The tenderloin is washed and cleaned, and if there is a tendon or skin, it is best to cut the skin down. Cut into large slices 3mm thick, add water and soak until the blood is fully soaked out, add a little salt and marinate for a while.

2. Carrots, scallions, ginger, finely shredded. Garlic sliced, cilantro cut into pieces.

3. Take the starch paste soaked one day in advance, pour in the tenderloin, and use your hands to evenly coat each piece of meat with starch.

4. Pour water, vinegar, rice vinegar, soy sauce, sugar, salt and monosodium glutamate into a bowl, add a little water starch and mix well.

5. Pour 3 pounds of oil into the pot, the oil should not be too little, otherwise the frying process will stick. Eighty percent of the heat, in turn, into the sticky starch of the meat, do not go down all at once, divided into several times, otherwise the first under the and after the cooked together, will also lead to the first under the paste after the next has not been fried molding.

6. When the oil temperature rises to eighty percent, the batch of fried meat into the pot to fry at once. The process, fried three times, each fried time not more than two minutes, a long time will lead to hard and not crispy. Fry until the shell is crispy and golden brown.

7. Put a little oil in the pan, pour onions, ginger, garlic, carrots, stir fry. Pour the seasoned sauce into the pot, high heat until boiling, pour in the fried tenderloin.

8. Stir fry evenly, put the cilantro can be out of the pot.