1. Prepare the main ingredients and ingredients
2. Slice the green onion, shred the ginger, put it in a bowl and pour some cold water on it. Stir a few more times, the so-called green onion and ginger water, because if you put the green onion and ginger directly on the marinated meat, you will have to pick it, which is troublesome and not in a short time. Good taste, green onion and ginger water will kill two birds with one stone
3. Cut the tenderloin into large slices and hammer a few times with the back of a knife, the meat will become soft
4. To marinate the meat, first put some salt, enough according to personal taste, because there are no other seasonings that have a salty taste, then add rice wine, then pour some onion and ginger water a little bit, and then slowly grab, if the water is very When you eat it quickly, pour some more until the water is no longer available, then add the curry powder and mix well, as much as you like
5. Put the breadcrumbs in one plate, put the starch in the plate, break up the two eggs, spread the meat slices flat on both sides and dip the starch on both sides, then moisten both sides in the egg liquid, and then throw into the breadcrumbs on both sides, so that one row is made It's done, and so on
6. Boil the juice and eat with it when the time comes. Wash the pot and pour some tomato sauce, then add some white vinegar, and then add sugar. Put more sugar, because white vinegar and sauce are quite sour, and finally add a little salt to make it sweet. Sweeter makes sour and sour, then boil it and it becomes
7. It looks like this when poured into a bowl, it needs some consistency.
8. Pour about 150ml of oil in another pot. The oil is heated to 60% hot. Probably the test method is to try it on the oil surface with your palms. It’s done when it feels quite hot. Don’t wait for the smoke to come out.
9. The tenderloin will be fried for about one and a half to two minutes. It needs to be turned once in the middle so that both sides will turn golden brown. If you feel that the inside is cooked but the outside is not browned, then you can open it up a bit to make the surface quicker. Serve with color
