1. Peel the carrots and cut them into slices, and then cut them into thin wires with a knife. The thinner the better.
2. Remove the skin of ginger, cut into slices, and then cut into thin wires along the texture.
3. Cut the scallion into thin filaments and set aside.
4. Cut the meat into 4-5 mm thick slices against the grain of sirloin or plum (if the meat texture is horizontal, then the cutting direction is vertical to the transverse grain).
5. Start mixing sweet and sour juice. Put 60 grams of ketchup and 15 grams of water in a container and stir well.
Fill another container with 60 grams of sugar.
7. Continue to add 60 grams of vinegar.
8. Add the remaining water and stir with a spoon until there are no sugar particles in the container.
9. Start mixing. In a large container, add corn starch, flour and a little cooking oil. Stir well.
10. Put the sliced meat in the batter and stir gently.
11. Put oil in the pan and heat it to 60 or 70% heat. Add in the meat slices. Fry both sides into light yellow and remove.
12. Heat the oil again, fry the meat again, then take it out and filter the oil.
13. Leave a little oil in the frying pan. Add shredded carrot, ginger and scallion to stir fry until fragrant.
14. Pour in the diluted tomato paste in step 5, stir fry the red oil, and then pour in the sweet and sour juice mixed with acyl vinegar.
15. When the juice in the pot is bubbling, add the starch water for thickening, and then pour in the fried meat slices.
16. Stir fry a few times to turn off the heat and serve. The sweet and sour pork is ready.