Lijia soft fried fillet

Lijia soft fried fillet

Introduction:

Production steps:

Step 1: cut the meat: pay attention to cut the meat horizontally to ensure the tenderness of the meat

Step 2: soak: soak the cut tenderloin in ice water for about 2 hours until the meat is nearly chicken white

Step 3: marinate with salt and cooking wine for 30-20 minutes

Step 4: make pulp: mix the flour and egg white into a paste (remember only the egg white to ensure crispness), and then don't beat it to the edge of the bowl like beating an egg. Turn the chopsticks vertically (it's better not to touch the edge of the bowl and make no sound) to avoid more air entering

Step 5: paste: do not put all the meat into the batter. Put the salted meat on the plate first, then pour the batter into the meat and mix well with chopsticks

Step 6: deep frying: before frying, put a piece of ginger in the pan. When the ginger is floating, the fillet can be deep fried (hehe)

Step 7: Cook: when frying, remember to stir the meat with two chopsticks to make the tenderloin crispy

Materials required:

Pork tenderloin: moderate

Precautions: * soak in water with ice for 2 hours; * stir eggs with chopsticks vertically; * add a piece of ginger when testing the oil temperature; * pour the pulp on the meat instead of pouring the meat into the pulp; * stir the meat constantly when frying

Production difficulty: unknown

Process: others

Production time: 10 minutes

Taste: slightly spicy