Soft fried tenderloin (meat)

Overview

This dish is an old Dalian dish, and old cats especially like to eat it.

First, slice the tenderloin (meat) into large slices about one inch thick; then cut the thick tenderloin lengthwise and crosswise with a cross-shaped knife (pay attention to the force of the knife and do not cut the tenderloin); then cut it into quick slices (shaped like chrysanthemums) about one inch thick
Add the appropriate amount of salt, soy sauce, eggs, sugar, starch, oyster sauce and other seasonings to the tenderloin, mix well, and marinate it slightly
Add oil to the pot. When the oil temperature reaches 30% to 40% hot, add the tenderloin
Be careful not to make the oil temperature too high
After the tenderloin changes color and "sets its shape", tap it gently with a spoon and a spatula to peel off the tenderloin that is stuck together; when the tenderloin floats on the oil surface, take it out and control the oil
When the oil temperature rises to 70 to 80% hot, put the tenderloin into the oil again and fry until golden brown, take it out and control the oil
Arrange the fried tenderloin on a plate, serve with salt and pepper, and serve immediately
Tastes salty and slightly sweet
Have a taste.