1, 1:1 sugar and rice vinegar, add a little soy sauce and cooking wine and mix well.
2. Cut the tenderloin into 5 cm wide and 0.2 cm thick pieces.
3. Put it in a bowl, add some cooking wine, salt and white pepper, and marinate for 15 minutes.
4. Put the potato starch into a bowl, add an appropriate amount of water, stir evenly, and let it sit for 30 minutes.
5. After 30 minutes, after the potato starch has settled, pour out the water on the surface.
6. Prepare shredded carrots, green onions and ginger.
7. Pour the wet starch into the meat slices and mix well.
8. Lift the oil pan. After the oil temperature rises to 60% hot, add the meat pieces one by one.
9. Fry until golden brown, take out and fry them all in batches.
10. Heat the oil pan to 80% hot and fry the meat slices again until crispy.
11. Take out and drain the engine oil.
12. Stir-fry the shredded ginger in another oil pan, then add the shredded carrots and green onions and stir-fry evenly.
13. Pour in the sweet and sour sauce prepared previously.
14. Add some fresh lemon juice and cook until thickened.
15. Pour the fried meat into it and stir quickly. If you like cilantro, sprinkle some cilantro leaves.
16. Pick up the pan and put it on a plate.
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