The dishes I make are very common, and the simple tip of the nose is not so complicated.
Cut the tenderloin with 1 thick slice inside, and then knock the meat off with the back of the knife. Then cut the thick piece of meat into a piece of meat inside.
Slice the ginger onion and put it in the prepared meat. Add a little salt and simmer the oil. Marinate for about half an hour.
Take an egg and pour it into the meat strips, then add the appropriate amount of cornstarch and add a little water to mix well, so that each meat stick is hanged.
Small hot oil, put the tenderloin strips one by one into the pot when it is hot, and remove it after discoloration. After the oil is reheated (middle fire), pour the loin that has been licked over into the pan and fry again. Golden yellow is out.