First handle the tenderloin, find the texture of the meat, cut longitudinally.
Cut into strips, slightly thicker.
Add a little cooking wine, salt, chicken, white pepper, and finally add a little sesame oil and marinate for at least 15 minutes.
Mix eggs, flour, and starch into a paste. The ratio of flour to starch is 2 to 1. Beat well and don't have a block. Pour the marinated loin strips into the ridge strips.
When the oil temperature is 5-6, the strips are placed in the pot, fried to golden brown, and removed.
Re-explore once, the outside is tender and tender.
With salt and pepper, you can eat it.