1. Dried batter, potato starch and water, stir well, let stand for half an hour, pour off the water, and leave the starch for later use
2. Cut the pork loin into thin slices and pat loosely with the back of the knife
3. Add 1 tablespoon of salt, 1 tablespoon of cooking wine, stir well, and marinate for a while
4. Put the wet starch into the meat slices and grab evenly to make the batter evenly
5. 70% oil temperature, put in the tenderloin, stir while frying, fry until the meat slices float and remove
6. Increase the oil temperature, pour in the meat again and fry for 20 seconds
7. Sugar: white vinegar at 1:1, mix well, add appropriate amount of light soy sauce to color
8. Put shredded green onion, shredded ginger, and shredded carrots in the pot and sauté
9. Pour in the seasoned sauce and the meat in the pot, stir fry quickly over high heat, coat with the sauce, and garnish with coriander at the end.
