Cooking Steps

1. 

   Step1:The tenderloin is fed with a little salt, chicken sauce and oil wine for half an hour.

2. 

   Step2:The proportion of sugar vinegar juice, sugar vinegar and soy sauce is 5-5-1. A little chicken essence, a little soy sauce, concentrated orange juice and starch juice.

3. 

   Step3:The starch is soaked through with water.

4. 

   Step4:First dip dried starch into the tenderloin. Then hang the wet starch and fry until it is crystal clear. Then fish out and fry again until golden brown. Two blasts.

5. 

   Step5:Heat the oil in the pot for 5% and add the shredded onion, ginger, garlic and carrot. Pour in the prepared sweet and sour juice and fried meat. Stir fry the coriander for several times and let it out of the pot.