Pork tenderloin 200g

condiments

vegetable oil

Proper amount

Fried powder

150g

salt

4 grams

thirteen?incense

1 teaspoon

Cooking wine

1 tablespoon

energy

10g

verdant

10g

Method for making crispy meat strips

1. Prepare materials and remove fascia from pork tenderloin.

2. Cut the tenderloin into strips with a thickness of 1cm.

3. Add salt, cooking wine, thirteen spices, onion segments and ginger slices and marinate for about 30 minutes.

4. Add 50g of fried flour and water, and stir into batter according to the water level of 2: 1. Put the rest of the fried flour into a plate, dip the meat strips into the batter evenly, and then stir in the dry powder to shake off the excess flour.

5. Dip in the batter, then mix in the dry powder and shake off the excess flour. (Repeated dipping can make the meat strips better wrapped.) The rest should be done according to the sample, paying attention to spreading the meat pieces to avoid adhesion.

6. Heat the oil in the pot to 70% heat, fry the meat strips one by one until the shape is set and take them out. When the oil temperature rises, add the meat strips and fry them again until the meat strips are golden yellow.