Crispy fried fillet

Crispy fried fillet

Introduction:

"Crispy loin, just out of the pot to eat, crispy and delicious, delicate meat, cool after the refrigerator can also be cooked soup."

Production steps:

Step 1: prepare the tenderloin, eggs, flour and starch

Step 2: cut the fillet into thick chopsticks, add salt and cooking wine later

Step 3: beat the eggs into the flour, add proper amount of water to make a paste, and then add the meat sticks

Step 4: mix well

Step 5: add appropriate amount of salt and black pepper and stir well

Step 6: the batter can be evenly twisted on the meat without dripping

Step 7: heat the oil in the pan to 70% heat, put one by one into the meat sticks, do not stir, wait until it is slightly set, then separate the sticks, turn them over and deep fry them in medium heat. The meat is not cooked in high heat, but will dry in low heat

Step 8: deep fry until the meat is golden, remove and control the oil

Step 9: Sprinkle black pepper on the plate, or match with your favorite seasoning. It can also be fried more and put into the refrigerator to make soup

Materials required:

Tenderloin: moderate

Egg: 1

Flour: right amount

Sweet potato starch: right amount

Salt: right amount

Black pepper: right amount

Cooking wine: moderate

Note: batter to chopsticks inserted out, slowly flow down as the standard, too thick to eat up too dry, too thin, loss of water in the meat, chew not rotten

Production difficulty: unknown

Technology: deep fried

Production time: half an hour

Taste: salty and fresh