Cooking Steps

1. 

   Step1:Slice the tenderloin into 3 mm thick slices. Marinate with cooking wine, a little salt and white pepper for half an hou

2. 

   Step2:Proper amount of potato starch. Mix with clear water. Leave for half an hou

3. 

   Step3:Stand the starch in water - pour out the water on it and mix with a little oil. Dip the marinated meat with a layer of dry starch, and then put it into the mixed starch paste and mix well

4. 

   Step4:Heat up the oil. Fry the meat slices over medium heat until the meat slices turn white. Remove them from the pot. Turn on the heat. Put in the meat slices and fry again until the meat slices change color. Remove them

5. 

   Step5:Pour a little oil into the pot. Pour in the sugar and vinegar juice (1-1 sugar and vinegar) and then stir fry the shredded green onion and ginger. Then stir fry the fried meat slices so that they are all covered with the sugar and vinegar juice. Finally put in the shredded carrot and stir fry. Turn off the heat. Add the coriander to decorate the meat slices until they are out of the pot. Finish