1. Prepare materials.
2. Wash the tenderloin and cut into 0.5cm wide strips.
3. Stir well with salt, chicken powder and white pepper
4. Marinate for 20 minutes to taste.
5. Beat the eggs, add the flour and mix well
6. Then add water little by little and mix well.
7. Pick it up with chopsticks and it can be dripped in a streamlined way.
8. The marinated tenderloin strips are evenly coated with batter
9. Put in the breadcrumbs and wrap well.
10. Pour the oil into the pot and heat it to 50% heat, and you can feel the obvious heat on the top of the pot with the palms of your hands. Turn to a small fire. Put the tenderloin strips in the pot. Fry until the surface is golden yellow and pick up the filter oil. Put it in a dish and sprinkle with salt and pepper.
Tips:The batter with eggs, the taste is relatively soft. The oil temperature should not be too high, and it should not be ignited. Otherwise the batter will be very hard. If you like a crunchy hard shell, you don't need to put eggs, just make the batter with water and flour. The thickness of the batter also directly determines the thickness of the batter. You can come according to your preference.
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