1. Cut the tenderloin into slices of 3-5cm wide, and chop each slice a few times with the back of a knife.
2. Wash away the blood, rinse with water a few more times and then dry the water. The drier the better, so that it is easy to absorb the sauce of the seasoning.
3. Put the dried meat slices into the appropriate amount of green onion and ginger water.
4. Add white pepper, cooking wine, and a little salt.
5. After putting the seasoning and cornstarch, the meat slices are beaten repeatedly to make it easier to taste. After being beaten, the meat slices and cornstarch will feel sticky when mixed together.
6. After the meat slices have been marinated for 20 minutes, fry them in a hot oil pan and then re-fry them again, so that the meat slices are more crispy and easy to color.
7. Sauce: white vinegar, sugar, a little salt, monosodium glutamate, cooking wine
8. After putting the sauce into the wok, when the sauce is boiling, put the cornstarch sauce on a low fire.
9. When the soup is small, add a spoonful of bright oil, and stir-fry the fried meat evenly out of the pan.
Tips:1. Corn starch can't be used for cornstarch. The fried cornstarch is still crispy.
2. Put the bright oil before it is out of the pan. I didn't put it on and it looked a bit dry and not so bright.
