Step 1: Cut the tenderloin into slices of meat of about 1 mm, marinate with 1 gram of salt and 5ml of cooking wine for 10 minutes; put the starch in the prepared meat slices and wrap well, put a little oil and continue to marinate for 10 minutes;
Step 2: Carrots, coriander and onion ginger are shredded separately, garlic sliced and set aside;
Step 3: Pour the oil to 70%, fry the slices of meat into the pan until slightly yellow; the oil temperature rises and then fry the color golden again;
Step 4: Add a little oil to another pot, add sugar, rice vinegar and a gram of salt and simmer over medium heat until the juice is somewhat viscous, pour in the accessories and stir-fry a few times to simmer; then put the meat slices on high heat and continue to stir-fry for about 1 minute out of the pot;