Cut the tenderloin (about 1 cm) and hit it gently with the back of the knife, which will taste better.

Cut into strips (about 1 cm) thick.

Put it in a bowl, add salt, light soy sauce, cooking wine and shredded ginger and marinate for 30 minutes, stirring once in the middle to make the taste even.

Stir the egg liquid, flour and starch into a uniform thin paste.

Take out the shredded ginger and put it in the prepared batter bowl without stirring.

Pour oil into the pot, and when the fire reaches 70% heat, stick strips of tenderloin with paste, fry in the pot until it is solidified (slightly yellow), and take it out.

When the oil is 90% hot, put it in a pot and fry until golden brown.

1, using the method of re-frying, to make its taste reach the effect of external coke and tender inside. ?

2, the fried tenderloin can be dipped in tomato sauce while it is hot, which has a better taste and can also be used as an ingredient for Chinese hamburgers or spring cakes; ?

3. Fried food contains a lot of fat and is not easy to digest. Do less at a time, eat less and solve problems; ?

4. After the remaining oil is cooled, pour it into the oil bottle to seal it, and then dump the sediment. And eat it in time, don't keep it for a long time, and don't add fresh oil and heat it repeatedly. Otherwise, it will not only seriously damage the nutritional value of oil, but also produce a variety of toxic substances. If it is found that the color of the remaining oil has turned deep red, it has a strong astringent taste and a special "spicy" taste, or a large amount of foam appears when the oil is heated, and the viscosity of the oil increases after cooling. It means that the oil has gone bad and can no longer be eaten.