1. Dice tenderloin with carrot and cucumber and set aside.
2. Put the oil in the medium hot pot and the tenderloin at the same time. Stir fry quickly to avoid sticking to the bottom.
3. The tenderloin becomes white, add carrots and cucumber and stir-fry well.
4. Add water to the pot until the tenderloin is covered, pour in the vinegar, bean sauce, soy sauce, sugar, bring to a boil on high heat, and simmer until thick.
5. Add a small amount of cold water to cornstarch and mix well.
6. Thicken, turn off the heat, and wait for it to cool down.
7. Take a clean, sealed glass jar and soak it in hot water to control it dry.
8. Put the cooled tenderloin sauce into the bottle, drip a few drops of shochu, and seal the can. Eat as you go. Di Shochu can extend the shelf life.
