Dry fried fillet

Dry fried fillet

Introduction:

"It's crispy outside and tender inside. It's delicious in the mouth. It's good to dip in ketchup or salt and pepper. You don't have to be afraid of gutter oil."

Production steps:

Step 1: slice the tenderloin and marinate for 10 minutes with salt, cooking wine and starch.

Step 2: then add flour and eggs.

Step 3: stir well with chopsticks.

Step 4: put oil in the pan.

Step 5: heat to 70%, deep fry the sliced meat until floating and remove.

Step 6: burn the oil to 90% heat, fry it again, and take it out quickly.

Step 7: the crispy and tender dry fried sirloin is ready, dip in tomato sauce or salt and pepper depends on personal preference

Materials required:

Pork tenderloin: moderate

Salt: right amount

Peanut oil: right amount

Ginger: right amount

Note: 1. Deep frying is the key to crispness outside and tenderness inside. 2。 Pepper and salt is a mixture of pepper powder and salt. Generally, the ratio of salt and pepper is 3:7.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: other