1. Cut the vertical muscle texture of the pork loin into thin slices, and then peel the carrot and cut it into fine threads.
2. Put the meat slices into the dry starch one by one, and make both sides evenly stick the starch.
3. Put enough oil in the pot, heat it to about 50% heat, adjust it to medium heat, fry the fillet one by one until it is stiff, take out and control the drying, turn up the fire, when the oil is slightly rolling, put the meat slices again and fry again, fry until golden yellow, take out and control the drying, so as to make the outer skin of the meat slices crisper.
4. In a small bowl, add some ketchup, white vinegar, sugar, salt and a little water to make the sauce.
5. Keep the bottom oil in the pan. Add the carrot and stir fry the flavour after heating. Pour the sauce into the sauce. After boiling, add the appropriate amount of water to make the sauce clear and light, and add the fried meat slices to stir fry quickly.