1. Ingredients are ready, pork tenderloin has no fascia
2. Cut the tenderloin into 1 cm thick strips
3. Add salt, cooking wine, thirteen chives, green onion slices, ginger, and marinate for about 30 minutes
4. Mix 50 grams of fried powder and water according to 2:1 on the surface of the water to form a batter. Place the rest of the fried powder on the plate. Dip the meat strips in the batter, then stir in the dry powder and shake off the excess flour.
5. Dip it into the batter, stir in the dry powder, shake off the excess flour, (dip repeatedly to make the meat strips better wrapped). Do the rest according to the same way. Pay attention to spread the meat to avoid sticking.
6. Add oil to the pan and heat it to 70% heat. Fry the meat strips one by one until they are shaped and removed. Increase the oil temperature and add the meat strips for re-frying until the meat strips are golden
Tips:Put the dipped meat into the frying powder immediately, spread the pieces of meat apart to avoid sticking, and evenly wrap the powder on the raw meat
