Cooking Steps

1. 

   Step1:Potato starch has the best fluffy degree. Be sure to choose high viscosity potato starch. Stir the starch with some water. Cut the tenderloin into large pieces. Mix well. Hang the pulp.

2. 

   Step2:Sirloin slices are spread out with paste. Prepare to fry. The slurry should not be too thick or too thin. It is best to drip slowly along the chopsticks.

3. 

   Step3:70% hot oil. The meat slices should be fried in a pot. Don't stick. Fried skin is crisp and loose.

4. 

   Step4:Take out oil control after the first explosio

5. 

   Step5:The oil temperature rises again. All the meat pieces are put into the pot and fried again. Take out the gold on both sides. This step is the key to crispness.

6. 

   Step6:Make soy sauce - scallion, ginger and garlic. Carrot shreds (not at home). Vinegar, sugar, a little salt, monosodium glutamate, a little water starch not much. A little soy sauce (like the color can add a little. I do not add), mix the juice well. A little viscous. You can taste the sour and sweet degree. Add vinegar and sugar to the insufficient taste. The key point of this dish is sweet and sour taste.

7. 

   Step7:A little oil is hot. Add the viscous juice. Boil it to make water.

8. 

   Step8:Quickly pour the sliced meat into the thick sauce and mix well. Let each sliced meat be covered with the soup. Then you can get out of the pot.

9. 

   Step9:It's a pity that there is no coriander and no shredded carrots at home. Otherwise, you can have some coriander. It's delicious when it's hot.

10. 

    Step10:Crispy, crispy, sour and sweet.

11. 

    Step11:Remember, you have to use potato flour to hang the meat slices.