Fried Pork
by Gourmet Little Flying Fish
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Cut the tenderloin into strips or slices
2. A little green onion and ginger water (crush the green onion and ginger, add a little cooking wine and a little water to squeeze out the onion and ginger water)
3. Add a little fresh soy sauce, oyster sauce, pepper powder, chili powder, pepper, chicken powder, salt to the cut meat, add a little bit of green onion and ginger water, and marinate for more than ten minutes
4. To make the crunchy batter: add cornstarch and flour (ratio 4:2) a little Orleans powder to the bowl, add a little baking powder, a little salt (you can also add eggs if you want, I won’t add it for a crisper taste) )
5. Then add an appropriate amount of water to make a thick yogurt-like paste, add a little oil, and stir well again.
6. Then put in the marinated meat slices
7. Coat the meat slices evenly (the most suitable one is to pick up a slice of meat to hang evenly and plump)
8. Fry the meat slices at 60% of the oil temperature, and then transfer to medium-low heat to immerse in the fry.
9. Fry until the meat slices are golden brown and remove, then raise the oil temperature and re-fry twice.
10. Finished picture
11. Finished picture
