Cooking Steps

1. 

   Step1:First of all, wash the tenderloin and cut it into two centimeter square strips. The size control is mainly based on personal taste.

2. 

   Step2:After cutting, mix with white pepper and soy sauce. Marinate for 10 minutes. White pepper is the finishing touch. I only love the taste. So try to match the seasoning.

3. 

   Step3:It's very important to make the hanging paste. It's a little thin in my picture. It's thicker than this. A little thicker. It needs to break up the eggs to make the liquid A kind of flour A kind of Cornstarch. Add some oil. Mix well. Set aside.

4. 

   Step4:Then the slurry is mixed in the tenderloin. It's a little thin in the picture. Then I add many spoons of raw meal. It must be thicker than this. Otherwise, the fried taste is not necessarily OK..

5. 

   Step5:When it's all done, start pouring oil and exploding. The key of this step is the oil quantity and oil temperature. The oil quantity should be more. Don't throw it away like cooking. Then the temperature must be high. After the oil temperature comes up. You can fry one in it for a test. You can fry one by one after floating up in five seconds. Do not stir it when you just put it in. Turn it over after it is finalized. Remember.

6. 

   Step6:Finally, pour the five spice powder and salt and pepper into a small bowl. When it is dipped in the material, eat it. Taste. Wow. It doesn't stop at all. Ha h