Seasoning: 1 teaspoon white vinegar, 1 teaspoon white sugar, half teaspoon salt, 2 teaspoons tomato sauce and 2 teaspoons clear water, and mix well.

Practice:

1 potato starch soaked in water for 30 minutes, sliced tenderloin+shredded ginger+1 teaspoon of cooking wine, and marinated evenly for 30 minutes.

2. Drop the surface moisture of potato starch, paste the precipitated starch and tenderloin slices, fry them in oil and heat until they are set, take them out, leave a little oil seasoning juice in the pot and cook them until they bubble, then pour in the side dishes and stir them evenly.