First of all, the dry-fried tenderloin needs fresh tenderloin, and it must not be the tenderloin frozen in the refrigerator for a long time, otherwise it will not make the taste tender outside. Therefore, we need to buy fresh tenderloin from the place where meat is sold. It is best to choose a long tenderloin. When we buy it home, we will cut it into thin strips as long as the little finger according to the lines. First, we will wash the tenderloin, and then prepare some onion Jiang Shui and cooking wine to pour into the tenderloin. This step is to marinate the tenderloin, otherwise the fried taste will be slightly bloody.
Secondly, if you don't like the taste of onion, Jiang Shui and cooking wine, you can rinse the tenderloin after pickling, but remember to wash the water dry, and then you can prepare the batter. The batter itself is not difficult to make, just mix the starch, eggs and water, and the proportion is actually not fixed. As long as the batter is mushy and can be hung on the tenderloin smoothly, remember to put a little salt on the batter to taste. Those who like the taste of soy sauce can also marinate the tenderloin directly with soy sauce, which can increase the taste level of the tenderloin.
Finally, after the tenderloin and batter are ready, you can pour the oil from the tenderloin in the pot, and after burning it to 70% to 80% heat, you can start to hang the batter and fry it slowly. Because the tenderloin is fried in order, you should remember to fish out the first one in advance, that is, the batter turns slightly golden yellow, and then you can fish it out. After all the tenderloin is fried, you can fry it until golden yellow.