Deep-fried bergamot and smooth spine

Deep-fried bergamot cooking category: fried cuisine: Shandong cuisine food material: pork taste: crispy and suitable season: irrelevant color and fragrance: beautiful shape, fresh and crisp, unique; Ingredients: 750g pork tenderloin; Accessories: 150g eggs, 150g lettuce leaves, 200g breadcrumbs, 800g vegetable oil (about 100g consumption), 5g monosodium glutamate and salt, 10g cooking wine and spicy soy sauce, 50g dry starch; Production: 1. Cut the tenderloin oblique knife into 5 trapezoidal sections 7 cm long, and then cut each section into 10 pieces (each piece weighs about 75 grams); 2, and then cut 4 knives along the wide side of the meat (such as finger sewing), the narrow side is not cut, and slightly marinated with cooking wine, monosodium glutamate, salt and wool Jiang Shui; 3. Dip the meat slices in dry starch, brush the egg liquid mixed with eggs, touch the bread crumbs on both sides, and pat it firmly. Repeat this step again to turn the middle three pieces of meat into a "bergamot"; 4. Heat the vegetable oil to 70% heat with a frying spoon, put the bergamot meat roll in a colander and fry it in the oil. At this time, soak the spoon out of the fire, and when the meat roll floats in the oil, continue to heat and fry until it is golden yellow, and take out and drain the oil; 5. Cut the bergamot meat roll into two pieces, put it on the plate (in prototype), pour it with spicy soy sauce, and surround it with washed lettuce.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)