Cooking Steps

1. 

   Step1:Slice the tenderloin into 0.5cm thick slices. Add a little salt, chicken essence and cooking wine to marinate it (loosen the meat with the back of the knife before cutting the meat. It tastes better

2. 

   Step2:Starch, oil and a little water are mixed to form a thick paste. It's better to keep it on the meat slices. All the marinated meat slices are covered with starch paste

3. 

   Step3:When the hot oil is over 50-60%, fry the meat piece by piece until it is golden. When all the meat pieces are fried, put them into the pot and fry them again. Then they will be scorched outside and tender inside.

4. 

   Step4:Two spoons of ketchup, three spoons of sugar, two spoons of vinegar, a little salt, a little chicken essence (according to your taste, you can control the acidity and sweetness by yourself

5. 

   Step5:Chop the green onion and ginger into the oil pan and stir fry. Put in the sauce. When the bubbles are small, put the minced meat and garlic into the pan and stir them for several times (do not stir for a long time, or the meat won't be crispy