1. 300 grams of tenderloin is cleaned and 1 packet of pork cutlet seasoning.
2. Cut the tenderloin into medium-sized strips.
3. Mix half a bag of tonkatsu seasoning with the same amount of cornstarch, add rice wine, salt, ginger powder, and water to make a paste, which can be easily dripped when picked up by chopsticks.
4. Add the tenderloin so that each one is wrapped in batter. Marinate for half an hour to taste.
5. Chop the onion, red pepper, and green onions.
6. The marinated meat strips are covered with breadcrumbs and compacted by hand.
7. Heat the pan and add the salad oil.
8. The salad oil is heated to 70% hot, the chopsticks are inserted into the oil to bubbling, and the meat strips are added one by one.
9. Fry until golden and crisp.
10. Heat up the wok and put an appropriate amount of salad oil, add the oil to the side dishes, stir fry evenly, and the onion aroma will waft out.
11. Add the fried ribs, stir-fry evenly, add salt and pepper powder, salt and stir-fry evenly.
12. Finished picture.
Tips:1. The bread crumbs should be slapped firmly with your hands, so that they will not spread out when they are put into the oil pan.
2. The oil temperature should not be too high to avoid frying, be careful.
3. Marinate for at least half an hour before it tastes good.
4. Don't make the batter too thick, so as not to affect the crispy taste.
