They certainly don't mess around when it comes to tenderness. Start with 450g of tenderloin, cut into steaks. Pound flat (tenderizing). Finally, marinate "for a while" in a baking soda meat tenderizer mix with soy, cornstarch and water.
|Yellow? Why is the marinade yellow?|
The cooking method is deep frying. By now I've adapted a system that is non-wok based. For these things I prefer a sauce pan so the oil is deeper and I can easily attach a thermometer and get the oil to 375. I find that gives me a lot more precision.
|Golden, brown and delicious|
The sauce is boiled and the meat is mixed in.
|This shot is better than the one in the cook book, so at least I have that, which is nice.|