1

The tenderloin is taken out of the refrigerator in advance and thawed.

2

Crack eggs into a bowl.

3

Add flour, add a little water and mix well.

4

Stir in a little oil to form a batter and leave to molasses for 30 minutes.

5

Cut into 1cm strips and marinate in salt, cooking wine and chicken broth for 20 minutes.

6

Put the marinated loin into the batter.

7

Flip them over and coat each one in the batter.

8

Add oil to the pan.

9

Add the tenderloins at 60% heat and remove when browned.

10

This is the first time it was fished out.

11

The oil in the wok is heated to 80%, then put in the deep-fried tenderloin and deep-fry it again, and then take it out in a few minutes.

12

Serve on a plate. Enjoy it while it's still hot, it's crispy and delicious.