Method for frying tenderloin steak
Clean the tenderloin and cut it into three or four thin slices evenly (in order to test the skill of the knife maker, my level is poor, so I cut it into four slices with three thicknesses). Absorb the water with kitchen paper, and beat it horizontally and vertically with a rolling pin one by one until the area increases by two thirds. Sprinkle proper amount of salt and black pepper on the front and back one by one and put it into a bowl. Then pour in the egg liquid and a proper amount of cooking wine, grab it evenly by hand, cover it with plastic wrap and refrigerate for half an hour.
Pour a proper amount of flour into a clean empty bowl, take out the refrigerated tenderloin steak, and coat it with a thin layer of flour one by one. Add hot oil to the hot pot. When it is eight minutes hot, add the tenderloin steak and fry until golden brown on both sides.
Drain the oil, put it on a plate and eat it with or without ketchup according to your personal taste. Everything is fine.