How to make dry-fried tenderloin

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  1. Wash the tenderloin.

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  2. Cut into strips 3 cm long and 1 cm wide.

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  3.Add salt, black pepper, light soy sauce, and 5 grams of starch and stir evenly.

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  4.Add chili powder (you can omit it if you are afraid of spicy), stir and let it in for 10 minutes.

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  5. Add the remaining 95 grams of starch to water, stir, and let it sit for 5 minutes until the starch settles into the bowl.Pour off the water on top, leaving a thick starch slurry.

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  6.Put oil in the wok and heat it over medium heat until the oil is about 70 degrees (when the ingredients are added to the pot There are a few bubbles).

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  7.Use chopsticks to hold the meat strips and dip them in the starch slurry so that the meat strips are coated with starch Coat the batter evenly and put it into the pot.

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  8. After all the meat strips are put into the pot, fry them for about 2 minutes until the meat is cooked and take them out..

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  9.At this time, the color of the starch paste hanging on the outside of the meat strips is lighter.

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  10. Heat the oil over high heat to about 120 degrees, and put the meat strips into the oil pan again Fry until the skin is crispy, remove and serve on a plate.

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  11. Finished product picture.