This dish is worth a try because it is crispy and delicious, and it is popular with the whole family. It often appears on my table and reverses the pattern of her daughter not eating meat. ????????????????????
The tenderloin is cut into wide slices and cut gently with a knife back. It is cut into strips of about 2 cm, or randomly, but it is too big to stick together. Put the meat in a clean bowl, add the appropriate amount of starch, sugar, salt, soy sauce, oyster sauce, pepper, allspice, chicken, sugar, cooking wine, add an egg white, grab it with your hands, marinate for 15 minutes or more to taste .
Prepare three containers, filled with starch, egg liquid and bread crumbs.
The marinated tenderloin rolls in the starch and is covered with starch. It has a root dipping. The starch should be wrapped evenly. Gently shake off the excess starch and roll it in the egg liquid. Drip the egg liquid and finally put it on the bread. The clams are covered with bread crumbs and placed in another clean dish until the loin is treated the same. (If you don't have bread crumbs, you can make them yourself. Use toasted bread slices or taro slices to crispy and chopped.)
Pour the cooking oil into the pot. The amount depends on the amount of tenderloin. If you are in the middle of a fire or a medium or small fire, you can try it with chopsticks. The chopsticks are constantly appearing dense bubbles, indicating that the oil temperature can be. Put a root into the loin strip and fry until golden. The tenderloin is very easy to cook. Keep an eye on it. If the color of the pork is deeper, you should take it out quickly, so as not to fry it!
1. The third step is to wrap starch, egg liquid, bread crumbs. This step is time-consuming. I tried to finish this step when the time is sufficient. I always do more, and put it into the fresh-keeping bag to freeze. Take out the thawing in advance, and now it is fried and eaten. The taste is the same and it is very convenient. 2. When frying the loin, the oil temperature should be controlled in the middle or medium and small fires. The minimum fire is easy to fill the oil, and the fire is too big to be fried. 3. Quickly put them into the oil pan one by one, and gently flip them when they are hardened to avoid sticking and fry until the color is golden. Individually cooked ones can be taken out in advance, and the latter can be used for one-time use. Take out the oil, you must not take out each one, otherwise this time will wait for you to finish, one pot will be shed, because the oil temperature is very high, especially easy to paste.