1. Tenderloin or hamburger, cut into strips or small pieces, I personally like to cut into pieces.
2. Add salt, pepper, cooking wine, stir well, and let stand for 2 minutes
3. Flour, starch, an egg, add appropriate amount of salt, pepper, and stir without particles.
4. The consistency is about this, and the water is added little by little, so as not to put too much. If the consistency is not enough, add more starch in a small amount.
5. Burn the oil in the pot, test the temperature of the oil, and put the batter in the pot,
6. Instant expansion means that the oil temperature is moderate
7. The batter is mixed with the meat, each piece of meat is sticky
8. Put it in the pot and fry for about 5 minutes under a low fire. The time is used as a reference. Because the size of the meat is different, the time needs to be mastered. Then remove it, bring the oil to a boil, fry it over a large fire, and color it, and the golden color is ready to be out of the pan.
9. For serving, you can add some salt and pepper or spicy fresh according to personal taste. If you don't add it, you can eat it directly, because the taste has already been adjusted. Hope everyone likes
