1. Cut 1.500g tenderloin into even slices. After washing off the blood, add a spoonful of cooking wine and a spoonful of salt. Grab it and marinate for 5 minutes.
2. 2. 200g potato starch and 300g water soak for five minutes (no need to stir it!), drain the water, add a spoonful of cooking oil, put in the tenderloin, make it completely cover the meat, the starch liquid must be adjusted like this, or it will be fried The effect is not good.
3. 3. The sauce is 45g vinegar, 30g sugar, 10g light soy sauce, and 10g water. If you like the sour taste, you can add a little more vinegar because it will volatilize!
4. 4. Side dishes: shred green onion, ginger and carrot, slice garlic, and cut parsley into sections.
5. 5. Raise the pot and heat the oil, moisten the chopsticks to make a big bubble, then add the meat slices.
6. 6. Slightly yellow, remove after setting, and re-fry until the oil temperature rises again until crisp.
7. 7. Leave the bottom oil in the pot, add the sauce, boil until it is thick, add the meat and the side dishes, stir-fry evenly and take it out of the pot.
