Spiced and salted fillet

Spiced and salted fillet

Introduction:

Production steps:

Step 1: prepare materials.

Step 2: wash the tenderloin and cut it into strips 0.5cm wide.

Step 3: stir well with salt, chicken powder and white pepper

Step 4: marinate for 20 minutes.

Step 5: break up the eggs, put in the flour and stir well

Step 6: add a little more water and stir well.

Step 7: use chopsticks to lift and drip in streamline.

Step 8: wrap the cured fillet evenly

Step 9: put in the bread bran and wrap well.

Step 10: pour the oil into the pot and heat it to 50% heat. You can feel the obvious heat from the palm of your hand above the pot. Turn to small fire. Put the fillet into the pot. Deep fry until golden on the surface. Remove and drain. Put in a plate and sprinkle with salt and pepper.

Materials required:

Pork loin: 400g

Egg: 1

Bread bran: 1 bag

Flour: right amount

Salt: right amount

Salt and pepper: right amount

Chicken powder: 1 teaspoon

White pepper: 1 tsp

Note: put the egg batter, fried out of the taste is relatively soft. The oil temperature should not be too high and the fire should not be allowed. Otherwise, the batter will be very hard. If you like the hard shell, you can use water and flour to mix batter instead of eggs. The consistency of the paste also directly determines the thickness of the paste. You can do it according to your preference.

Production difficulty: simple

Technology: deep fried

Production time: 20 minutes

Taste: spicy