Dry fried pork tenderloin, salt and pepper tenderloin, is a home-cooked dish in Shandong. The tenderloin is tender, fried, and the outside is tender and tender, dry and crisp.
Cut the pork loin into a knife and cut it into a 1 cm thick strip. After cutting it, it can be loosened with a knife back and easy to taste.
Meat strips with wine, allspice, salt, ginger, and evenly marinated
According to the ratio of corn starch to flour 3:1, then add water to make batter
Take a pot of oil and heat up to 4-5
Pick out the ginger in the meat, and put the strips in the batter.
Put the battered meat strip into the oil pan, and pay attention to the pork tenderloin in the pan. Do not flip the shell and then use the chopsticks to pick up the shell.
Boil until the meat is golden and cooked, then remove it for later use. After the fish is removed, the temperature of the oil in the pot rises to 7-8%, and the loin is poured into the oil pan for re-expansion, and the fire is blown until the shell is hard-colored and removed.
Sprinkle with salt and pepper
1, the tenderloin should be dispersed, easy to pickle into the taste 2, the batter should not be too thin, too thin, not easy to hang 3, the process of frying, medium fire, do not heat up quickly, 50% hot fried.