The tenderloin teaches you to do this, it is crispy and fragrant on the outside and tender on the inside, and when it is served on the table, there is not even any residue left

Today teach you the home-style method, the fried meat segment, fragrant, crispy and crispy, put it for a long time and do not return to soft, the method is also simple, learned, Chinese New Year's Eve rice show a hand, serve on the table, eat not even the residue left, guaranteed popularity, the following share the method:

【Dry fried pork section】Ingredients required: half a catty of pork loin, 1 egg, soybean oil, appropriate amount of salt, 1/2 teaspoon of white pepper, 1/2 teaspoon of ginger powder, 1 tablespoon of cooking wine, 5 tablespoons of starch, 1 tablespoon of light soy sauce,

Steps:

1. Cut the loin into thick slices and then into sections.

2. Put the tenderloin in a large bowl, add white pepper, ginger powder, cooking wine, light soy sauce, grasp well with your hands, and grasp the meat until it is sticky.

3. Knock in the eggs, then add starch, 1 tablespoon soybean oil. When mixing the paste, add eggs to add color, add oil, and the fried meat is crispy.

4. Grasp well with your hands, so that the starch is evenly wrapped on the meat segment, and the paste is not too thin.

5. Add oil to the pot and heat it to 7 into heat, if you don't grasp the temperature of the oil, first put in a piece of loin, and immediately float up dense bubbles around the loin, the oil temperature can be, fry the meat section one by one, fry the meat section to the shape, take out the meat section, if the amount of oil in the pot is not much, fry the loin in 2 batches, and do not pour it into the oil pan when frying the meat section, so that it will be easy to fry into a ball.

6. Increase the oil temperature in the pot, heat to 7 into heat, re-fry the meat section, fry the meat section until the appearance is golden and crispy, remove the meat section, drain the oil, put it on the plate, and then dip it with pepper and salt when served.

Tips: If you want to fry the meat segment to be crispy on the outside and tender on the inside, when frying the meat segment, fry it twice, and fry the meat segment until it is set and cooked for the first time. The second time, fry the meat segments until golden brown and crispy, so that the meat segments are not easy to soften.