Cooking Steps

1. 

   Step1:Shred carrot, onion and ginger. Cut parsley into small sections.

2. 

   Step2:Add some water to potato starch and soak for more than 30 minutes.

3. 

   Step3:Cut the tenderloin into 3mm thick slices, sprinkle a little salt, cooking wine and white pepper, marinate for 20 minutes.

4. 

   Step4:Add sugar to the vinegar. Mix well. （1-1

5. 

   Step5:Pour out the top layer of water, leave the starch paste, add a little oil and mix well.

6. 

   Step6:Wrap the meat slices with dry starch, and then put them into the starch paste. Grasp well.

7. 

   Step7:The medium hot pot is full of oil. 50% hot. Quickly put the meat slices (push the meat slices gently with chopsticks to avoid adhesion) and fry until it is white. Remove the meat slices.

8. 

   Step8:Turn the fire. When the oil starts to smoke, fry the meat slices again until golden.

9. 

   Step9:Keep the bottom oil in the pot. Medium heat. Add onion and ginger to make it fragrant. Add a little salt, sugar and vinegar. Turn to high heat. Boil until the sauce thickens. Pour in the sliced meat. Stir quickly. Wrap the sauce evenly. Pour in the shredded carrots. Stir fry for a few times.

10. 

    Step10:Sprinkle with coriander. Make a pot.