People who like to eat meat must be familiar with frying meat, and there are many ways to fry meat, among which the dry frying of meat strips is relatively simple, and this frying method is not greasy to eat, and it can be fried more at a time and stored for a long time. How to make dry fried meat strips? Marinate the meat first, and don't forget to put some cooking wine to remove the smell. In addition, you can add a few drops of sesame oil to make the meat more fragrant. Be careful not to cut the meat too thin.

method of work

Practice 1

Food preparation

200 grams of pork tenderloin, 4 eggs, 2 grams of monosodium glutamate, 30 grams of cooking wine, 30 grams of dry starch, a little salt and fragrant.

Oil 1 0g, pepper salt1dish, big oil1000g.

Production step

1, wash the tenderloin, cut it into thin slices 4 cm long and 2 cm wide, put it in a bowl, add salt, monosodium glutamate and cooking wine, mix well, marinate and taste;

2. Pour the egg white into the bowl, and use chopsticks to continuously whip the foam in one direction until the chopsticks can stand, then add dry starch, and stir evenly in the same direction to make an egg bubble paste;

3, the wok is on fire, add big oil, burn until it is half done, stick the marinated tenderloin slices with egg paste, put them in, gently turn them with chopsticks, fry them for about 5 minutes, remove them and put them on the plate. Serve with sesame oil. You can dip it in pepper and salt. [ 1]

Practice 2

Food preparation

400g pork tenderloin, 50g astragalus root, egg yolk 1 piece, 20g water starch, onion slices, ginger slices10g each, and sauce.

Oil12g, cooking wine 50g, vegetable oil 50g, monosodium glutamate and salt.

Production step

1, slice Astragalus membranaceus, and extract 50 grams of concentrated juice of Astragalus membranaceus by boiling water for later use;

2. Mix onion segments, ginger slices, soy sauce, monosodium glutamate, salt and cooking wine into juice;

3. Remove the white tendons from the tenderloin, cut it into pieces with a thickness of 0.4 cm, cross it with a knife on both sides, cut it into strips with a width of 0.8 cm and a length of 2.5 g, put it in a cold water bowl, wash out the blood foam, roll it dry with a clean cloth, then put the egg yolk and water starch in the bowl, stir it into a paste by hand, and put the tenderloin into the paste and stir it with a spoon;

4. Put the pot on fire and add vegetable oil. When the oil is 30% hot, put the tenderloin into the pot piece by piece. When it is fried into golden yellow meat, pour out the oil, then sprinkle the right seasoning juice and concentrated juice of Astragalus on the meat and turn it over for two or three times.

Practice 3

Food preparation

Pork tenderloin, wheat flour, corn starch, eggs, salad oil, salt, soy sauce, ginger, cooking wine.

Production step

1, cut pork tenderloin into thick slices of 1 cm, pat it lightly with the back of the knife, and then cut it into strips of 1 cm.

2. Put the cut pork into a bowl, pour in all the seasonings, grab it evenly by hand and marinate it for 30 minutes.

3. Stir once in the middle, so that all seasonings are blended into the meat without moisture, which can prevent desizing.

4. Blend the batter evenly (not too thin), pour it into the meat (pick out the shredded ginger) and stir evenly.

5. Pour oil into the pot, turn to low heat when it is 70% hot, and fry the meat strips one by one in the pot until they are slightly yellow.

6. Continue to heat the oil. When it is 90% hot, pour the meat strips into the pot again, fry them until golden, take them out and drain the oil [2].

Practice 4

Food preparation

Ingredients: pork tenderloin 300g, 3 eggs, starch160g.

Accessories: 3 tablespoons of corn oil, appropriate amount of salt, seasoning.