In fact, I also eat this as a snack. The meat is just taken out of the refrigerator, which is easy to cut and deep fried. When frying, it's most like two times of meatballs. It's delicious. The first time it's cooked in a small fire, the second time it's colored in a big fire.
Home style pot meat method:
1. Cut the tenderloin into thick slices (freeze a little and cut it better), marinate it with a proper amount of cooking wine and salt, and pat on a layer of dry starch.
2. Mince garlic, shred scallion and ginger, shred carrot, one tablespoon of raw soy sauce, one tablespoon of vinegar, one tablespoon of sugar, one tablespoon of cooking wine, one point of salt, one point of sesame oil, one point of chicken powder, and mix them into a bowl of sauce (put more vinegar if you like sour taste, and more sugar if you like sweet taste, let's not stick to dogma).
3. Then dip the fillet with starch paste, fry it in a hot oil pan at 70% of the oil temperature, and take out the fried slices after they are finalized.
4. If you want to fry again, you can fry more if you like to burn it. What you eat is crunchy.
5. Put a small amount of oil in the pot, stir fry the garlic, onion, ginger and carrot, put in the sauce, put in the meat slices, sprinkle the coriander and shake it a few times, let each piece of meat be wrapped with the sauce and out of the pot.