Soft fried fillet
I always learn from other people's cooking experience here. Today, I want to make soft fried tenderloin because my mother likes to eat it. I found a recipe here and found that there are really few people making this dish. So I learned from other people's experience and made it myself. I thought it would not work at first, so I didn't take pictures of it, but only the finished product.
Recipe Recommendations
Steps for Soft fried fillet
1
Cut the tenderloin into the thickness of chopsticks and taste with salt and cooking wine for half an hour2
Mix egg flour and corn starch with a little salt, add less hot water, stir well, place a piece of meat in a bowl and see if you can hang on with thicker dough. If you can't add more flour, add a little until you can hang on with batter.3
Then, after frying, it is not recommended to put all the meat in a batter bowl. I put five or six strips and put them in the oil pan. I forgot to mention the oil. I was also experimenting with the specific oil temperature of the frying. I really can't tell the old method. Put a piece of meat with a good paste, depending on the situation, and then fry it again. I think it will be delicious if the batter is thicker.