1. Prepare the tenderloin.
2. Prepare eggs, peppercorns, green onions, starch
3. The tenderloin is cut into chopstick-thick strips according to the texture of the meat.
4. Put the meat strips in a large bowl.
5. Add fermented rice.
6. Five spice powder.
7. MSG.
8. Light soy sauce, salt.
9. Mix well and marinate for a while.
10. Beat in the eggs, peppercorns, and starch.
11. Mix well.
12. The batter can be evenly hung on the meat strips.
13. Put the oil in the pot and heat it over a medium heat for 70%, and put the tenderloin one by one.
14. Fry until golden and remove, and reheat.
15. Put in the tenderloin and fry it for about 8 seconds.
16. The meat strips are crispy and remove the oil to control the oil.
17. It tastes best with salt and pepper!
Tips:The tenderloin is cut into strips according to the lines of the meat, otherwise it is easy to cut. \nThe batter is not easy to be too thick or too thin, otherwise the taste will not be good. \nThe purpose of re-frying is to force out excess fat, so that the finished product is also crispy.
