1. Tenderloin slices, potato slices
2. Wrap in cornstarch, fry in the pan at 70% oil temperature, remove and drain the water
3. Add 50 grams of tomato sauce, 10 grams of white vinegar, 20 grams of sugar, appropriate sauce, and water, and stir well
4. Saute minced garlic in a pot, add the sauce, pour in the potato tenderloin rolls
5. Stir-fry until the soup is all wrapped in the tenderloin potato rolls, put on a plate, and sprinkle some sesame seeds.
