Main ingredients: 250 grams of tenderloin, a little carrot.

Accessories: vegetable oil, 2 tablespoons of cooking wine, a pinch of salt, a pinch of white pepper, 100 grams of potato starch, a pinch of green onion, a pinch of ginger, 30 grams of rice vinegar, 30 grams of granulated sugar, thin salt soy sauce a pinch, a pinch of lemon juice.

1, tenderloin cut into 5 cm wide, 0.2 cm thick slices.

2, put in a bowl with some cooking wine, salt and white pepper and marinate for 15 minutes.

3: Put the potato starch in a bowl, add some water and mix well, then leave for 30 minutes.

4: After 30 minutes, pour off the water on the surface after the potato starch settles.

5: Prepare shredded carrot, green onion and ginger.

6: Pour the wet starch into the meat and scrub it well.

7: Prepare the sweet and sour sauce: 1:1 sugar and rice vinegar, slightly mixed with soy sauce and cooking wine.

8, start a frying pan, wait for the oil temperature to rise to 60% hot, one by one into the meat.

9, fry until golden brown and remove, in batches all fried.

10, the frying pan heated to 80% heat, the meat slices fried until the appearance of crispy.

11, fish out and drain the oil.

12: In a separate frying pan, sauté the ginger, then add the carrots and scallions.

13, pour in the sweet and sour sauce.

14, I also added some fresh lemon juice to cook until thickened.

15, pour the fried meat, quickly stir fry, you can sprinkle some coriander leaves, my daughter does not eat cilantro.

16, out of the pan on the plate.