Chrysanthemum meat How to make

• 

  1.Clean the tenderloin piece by piece; p>

• 

  2. First cut thin slices from top to bottom, do not cut off the bottom fascia, every 5-6 slices are one Cut the pieces into groups, then lay them down separately and cut them into strips, cutting them into appropriate lengths.I cut out six groups in total;

• 

  3.Use cooking wine, salt, light soy sauce and thirteen spices Mix well and marinate for about 30 minutes;

• 

  4. Dip the marinated meat in flour a few times , arrange it with your hands so that every shredded meat is evenly coated with flour;

• 

  5. Oil temperature rises When it is 70% to 80% hot, put the meat pieces in and fry them.Put the flowering part into the oil first, let it stay for a while and then throw it in.The shredded meat will automatically spread out.Take it out after two or three minutes of frying;

• 

  6.Continue to increase the oil temperature.When it is 80% to 90% hot, fry it again for about a minute.Remove the oil control device.Plate;

• 

  7. When frying again, start another pot at the same time, add tomato sauce, light soy sauce, Put the oyster sauce, sugar, and vinegar inside, add an appropriate amount of water to bring to a boil, then add some water starch to thicken the soup, and turn off the heat when the soup becomes slightly thicker.Pour the soup over the freshly fried chrysanthemum meat, place a few leaves of coriander and sprinkle with some cooked white sesame seeds for garnish.

• 

  8. Let’s take a close-up, it looks good!