In family cooking, the eggplant sauce chops must be hung in a paste that is neither too thin nor too thick. The temperature of the first frying oil is slightly low, and the second frying oil is high. After the sauce is fried, the meat chops can be put into the frying pan once they are evenly turned over. If you can't stay too long, just remember these three points, you can make star level eggplant sauce chops.
Practice:
1. Rinse the pork tenderloin and drain it. Cut it into small strips
2. Put the meat into a bowl, add flour, eggs, salt and a small amount of monosodium glutamate, and mix evenly to make it a batter (the batter should not be too thick or too balanced, so as to be able to catch the meat)
3. Heat up the pot, pour in the oil (a little more), and heat the oil to 70% of the heat (put your hands on the pot and feel a little hot). Put the meat slices one by one.
4. Fry until the surface coagulates, take out the drain oil, turn on the fire, the oil temperature rises, then put the fried meat into the fast fry, make the surface golden yellow, turn off the fire and take out the drain oil
5. Leave a little oil in the pan, add tomato sauce, add a little water, boil and stir fry,
6. Then add the fried strips of meat and stir them evenly to make the pot, and finally sprinkle with scallion