Cooking Steps

1. 

   Step1:Wash the tenderloin. If you have the skin, you'd better cut it off. Cut into 3 mm thick pieces. (about the same thickness as 23 bank cards

2. 

   Step2:Cut carrots, scallions and ginger into thin shreds. Slice garlic. Slice coriander.

3. 

   Step3:Add water to the starch. Soak for 60 minutes. Pour out the extra water and stir it into a paste. It's about half ice cream shape. Pour in the tenderloin meat. Grasp with your hands until all the meat is evenly wrapped with starch.

4. 

   Step4:Pour the water, vinegar, rice vinegar, soy sauce, sugar, salt and monosodium glutamate into the bowl. Add a little water starch and stir well. (when the mixing is finished, you can taste it yourself. Is it the sweet and sour taste you want? If not, you can add sugar or vinegar essence properly. A few drops of sesame oil will taste better.

5. 

   Step5:Pour 3 jin of oil into the pot. Do not use too little oil, or it will stick during the frying process. When 80% is hot, put the meat slices with starch in turn. Don't go down all at once. Put them in several times. Otherwise, the first and the second can't be cooked together. It will also lead to the first paste and the next one hasn't been fried. (you can turn down the fire when frying the meat. It's not suitable for frying the paste. Take it out and heat it up.

6. 

   Step6:When the oil temperature rises to 80%, put the meat fried in batches into the pot once and for all. In the process, fry three times. The time of each time should not exceed two minutes. If the time is long, it will lead to hard but not crisp. Fry until the shell is crisp and golden.

7. 

   Step7:Put a little oil in the pot. Pour in onion, ginger, garlic and carrot. Stir fry. Pour the mixed juice into the pot. Bring to a boil over high heat. Pour in the fried tenderloin.

8. 

   Step8:Stir evenly. Put in the coriander and you will be out of the pot.