Cooking Steps

1. 

   Step1:Soak potato starch. After adding room temperature water, mix the starch. Soak for more than 30 minute

2. 

   Step2:In the waiting time, cut the fillet into about 3mm pieces of meat; sprinkle a little salt, cooking wine and white pepper on the pieces of meat and marinate for 20 minutes

3. 

   Step3:Make sweet and sour juice - pour the same weight of sugar and vinegar into the bowl. Mix well

4. 

   Step4:The top layer of pickled starch is a layer of clear water. Pour out the clear water, leave only the starch at the bottom, add a little oil, and mix it into batter; then wrap a layer of dry starch on the pickled meat slices, and then put the meat slices into batter and mix them up

5. 

   Step5:When the oil in the medium hot pot is heated to 50% of the heat, quickly remove the meat slices from the pot. Use chopsticks to gently push the meat slices to avoid adhesion. When the meat slices are fried to the set shape, they will turn into crystal white. Remove them

6. 

   Step6:Turn the heat on. Continue to heat the oil in the pan until it starts to smoke. Put in the meat slices and fry again. When the surface is mottled and burnt yellow, you can take out the oil control

7. 

   Step7:Leave a little oil at the bottom of the pot, turn on the medium heat, add onion and ginger to make it fragrant; then add a little salt, sugar and vinegar juice, turn the heat on, boil until the juice thickens, pour in the meat slices, quickly stir fry, make it evenly covered with the sauce; then put carrot shreds into the pan, stir fry for several times, turn off the heat

8. 

   Step8:Sprinkle a little coriander. Mix well. You can get out of the pot.