1. Raw material diagram.
2. Cut the top shreds of pork tenderloin into 0.2-0.3 cm slices; soak the potato starch in cold water in advance, pour out the water after precipitation, and adjust it to a thin paste for later use.
3. Pour the adjusted water starch into the bowl containing the tenderloin slices.
4. Pour the adjusted water starch into the bowl containing the tenderloin slices.
5. Grab it with your hands repeatedly, so that the starch is evenly wrapped on the meat slices.
6. Let the pot sit on the fire and widen the oil. When it is 5-6% hot, put the meat slices into the pot one by one. When the fry is finalized, turn the meat slices and remove them when they are yellow.
7. Remove the controlled oil and put it on a plate for later use.
8. Mix the bowl with juice: Put refined salt, cooking wine, sugar, white vinegar, light soy sauce, dark soy sauce, sesame oil, and a little water starch in the bowl.
9. Heat the oil pan, when the oil temperature rises to 70% to 80% hot, add the meat slices and re-fry.
10. Heat in another pot, add a small amount of base oil, add shredded ginger, green onion, and carrot to fry until fragrant.
11. Add the fried golden-brown meat slices into the pan and stir fry.
12. Cook in a bowl of juice, stir fry evenly, sprinkle with coriander, and bring out of the pan.
13. It's served on the table for dinner!
