Ingredients

Main Ingredients

Piece of tenderloin

2 spoons of cornstarch

1 spoon of flour

Half a spoon of cooking wine

Salted with pepper

Salty taste

Frying Process

Twenty Minutes Consumption Time

Ordinary Difficulty

Pepper Salt Steps to prepare tenderloin

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1

Slice the tenderloin into long strips, put ? tsp cooking wine, ? tsp salt, scrunch it well and marinate for 5 minutes

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2

Add 1:2 flour and cornstarch, scrunch it well and make each strip of meat coated

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3

Pour some oil into a wok and heat until bubbles form when you insert chopsticks

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4

Slide the tenderloins into the frying pan, one by one, from the side of the wok, and use chopsticks to separate them when frying, so as to prevent them from sticking.

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5

Fry the tenderloin until it is slightly browned, and then I secretly ate it, and it tasted good, just not crispy

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6

Please keep the frying pan heated until the chopsticks inserted into the bubbles, and then fry the tenderloin again, and then when you use the slotted spoon to shake it up, there is a crisp sound. When a crisp sound is heard, fish out immediately

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7

Pepper and salt 1:1 mixed into pepper salt, the tenderloin dipped in the right amount of pepper salt, while hot, eat, crispy outside, tender inside, tasty

Tips

1 put the tenderloin must be slid into the time, can not be poured all at once, so the oil will be splashed out, easy to scald!

2The first frying is molding, re-frying is crispy. The re-frying should be done quickly to prevent overcooking. If you don't like it crispy, you don't need to re-fry it