The loin is removed from the fascia and cut into strips of about 1 inch and 8 mm thick.
Put the chopped tenderloin into a bowl, add salt, cooking wine, egg white and mix well, then add about 2 tablespoons of starch to grab the sizing.
Put the oil in the pot, heat the oil to 60%, add the tenderloin for 1 minute, and the surface is light yellow.
After all the fried, turn the fire to a large temperature, heat the oil to about 80%, add the tenderloin to the golden yellow, and immediately remove the oil control for use.
Leave a small amount of base oil in the pot, mix the material 2 into a seasoning juice, add it to the pot, cook it into a thick red simmered sauce with a small heat, add the fried ridged strips, and quickly stir fry until the inner ridge strips are evenly wrapped. Juice, you can take out the pan
The tenderloin is easy to fry, so the fried fire must be mastered. It can't be fried for the first time, because there is a second time to enter the fryer and the last hook. If it is old, the meat will not taste good.