1. Prepare the ingredients.
2. Prepare the bread crumbs.
3. Cut the pork tenderloin into slices about half a centimeter thick.
4. Then beat the meat with the back of the knife.
5. Put the meat in a container, add cooking wine, salt, and baking soda, mix well, and marinate for 15 minutes.
6. Beat the eggs in a bowl, then add the pork and dip in the egg mixture.
7. Put it in the flour and dip it in the flour.
8. Then add a layer of egg liquid to the egg liquid.
9. Finally, put it in the bread crumbs and dipped the bread crumbs on both sides and pat tightly.
10. Put oil in the pot, put the pork chops in 60% of the heat, fry slowly on medium and low heat, and fry until the color changes on both sides and remove.
11. After removing the oil, heat it up and perform another re-exploitation before removing it.
12. Remove and cut into pieces.
Tips:Starch is cornstarch. Don't explode into fire. The re-fried is more crispy, and the excess oil is fried out.
