Ingredients: main ingredient-tenderloin

Seasoning-salt, monosodium glutamate, onion and ginger, cooking wine, eggs, starch, flour and clear soup.

Production process:

1. Cut the tenderloin into several pieces, make several shallow cuts on both sides of the piece, and then change the meat into long strips. Drain the blood with clear water, add salt, onion ginger, cooking wine and monosodium glutamate, and marinate to taste. After pickling, take out the meat strips, add egg white, starch and a little flour and mix well.

2. Put the pot on the fire. After a small amount of oil is burned to 50% to 60% heat, put the pasted strips of meat into the wok, remove them with a colander, and break the meat up with a spoon. Deep-fry until reddish, take it out with a colander, raise the oil temperature to 90% heat, and take out the meat pieces to promote oil, which is tender outside and golden inside.

3. Put the meat strips into a plate in a hill shape, sprinkle with pepper and salt and serve.

Pay attention to this question:

When cutting meat, make several cuts on both sides of the meat slices to prevent the meat from being deformed.

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