Crispy paste fillet

1

Cut the pork fillet into thick slices, and then smash it with a knife back steak to make it easy to taste when marinating.

2

Smash the meat and cut it into rectangular slices.

3

Marinate the meat slices and sprinkle with a little MSG and salt first.

4

Add a few drops of Shaoxing wine and mix well.

5

Make a crispy fried paste; first pour slightly thicker water starch into the egg white and stir well.

6

Then add appropriate amount of dry flour and stir well.

7

Stir well, then add a little sesame oil and mix well.

8

Dip the marinated meat slices one by one in the crispy frying paste, then put them into a 40% hot oil pan for frying.

9

Fry the meat slices with medium to medium heat and remove them, then increase the oil temperature and fry them again.

10

After frying, divide the meat into plates and serve with salt and pepper.

Characteristics of this dish: golden color, crispy outside and tender inside, moderately salty and fresh, crispy and delicious. Warm tips: 1. First cut the meat into large pieces 0.5 cm thick, then smash it with the back of the knife and cut it into rectangular pieces, so that it will be more delicious when marinated. After frying, the meat will be more soft and tender. 2. Crispy or scorched dishes must be fried first and then fried again to make the color even and the skin will be crispy and fragrant. 3. Salt and pepper production is made by mixing pepper noodles and salt. First stir-fry the pepper until fragrant, then roll it into pepper noodles with a rolling pin, and then mix in the appropriate amount of salt.