Manufacturing steps: 1. Wash tenderloin, cut it into thin slices with a length of 4 cm and a width of 2 cm, put it in a bowl, add salt, monosodium glutamate and cooking wine, mix well, and marinate it to taste;

2. Pour the egg white into a bowl, and use chopsticks to continuously whip the foam in one direction until the chopsticks can stand up, then add dry starch and stir evenly in the same direction to make an egg-soaked lake; 3, wok fire, add big oil, burn until half-cooked, stick the marinated tenderloin slices with egg paste, put them in, gently turn them with chopsticks, fry for about 5 minutes, take them out and put them on a plate. Serve with sesame oil. You can dip it in pepper and salt.