Salt and pepper steak

Overview

The ribs fried in this method have no thick shell on the surface that is separated from the flesh. The crispy outer skin and the meat inside are closely connected (see recipe picture). It is also suitable for making fried chicken.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• children
• dinner with friends
• beginning of spring
• winter recipes
• lunch
• cornstarch
• egg yolk
• garlic cloves
• oil
• onions
• pork tenderloin
• shopee
• salt
• salt and pepper

Ingredients

Steps

1. 1 Wash the pork tenderloin, cut it into strips about 1 cm long, soak it in water for 2 hours, remove the blood, and dry it with kitchen paper

   

2. 2 Chop the seasonings, mix and stir well

   

3. 3 Pour the marinade into the strips and pinch until the strips become sticky and firm (it is best not to have excess moisture)

   

4. 4 Sprinkle with cornstarch and continue to stir until each strip is evenly coated with cornstarch (the surface should be a thin layer of flour, not sticky. If there are small lumps of dough, remove them, otherwise they will become lumps when fried, which will not look good). Refrigerate for 25 minutes

   

5. 5 Put oil in a small deep pot (I use a small milk pot) and heat it. You can immerse the chopsticks in the hot oil. When the chopsticks bubble around the chopsticks, you can start frying them. When the steaks turn golden brown, pick them up, absorb the oil with kitchen paper, sprinkle with salt and pepper and stir, or dip them in salt and pepper when eating