1. The tenderloin should not be cut too thick or too thin. More than 5mm and less than 1cm.
2. It is necessary to knock after slicing. Use the back of a knife or a special small meat hammer to knock on both sides to make the meat bigger and looser.
3. When adding seasoning to marinate, use your hands for more & lsquo; Massage & rsquo; to make the meat fully absorb seasoning, so as to make the meat more tender and tasty.
4. If you like crispy ones, roll more bread bran. If you like something tender, roll it less. When frying, use a non stick pot. When the oil is hot in the pot, fry the onion and pepper first, and remove them. This way, the oil will be more fragrant. Then put in the meat, use a small fire or a small fire, fry it and turn it over.