300 grams (0.66 lb) beef tenderloin
100 grams (0.22 lb ) wheat flour
1 egg white
5 grams (1/6 oz) finely cut scallions
5 grams (1/6 oz) chopped ginger
1/2 gram (1/10 tsp) pepper powder
1/2 gram (1/10 tsp) soda ash
10 grams (2 tsp) cooking wine
1 gram (1/6 tsp) salt
50 grams (1/4 tsp) MSG
50 grams (0.11 lb) coriander
200 grams (2/5 cup) cooking oil
1. Cut he beef into slices 5 cm (2 inches) long, 4 cm (1.6 inches) wide and 0.3 cm (0.12 inch) thick. Put the scallions, ginger, cooking wine, soda ash, salt and MSG in a bowl to marinate the sliced beef for 10 minutes. Cut the coriander into sections 2 cm (0.8) long.
2. Mix evenly the egg white with the marinated beef and make sure each slice is dusted with flour.
3. Heat the oil in a wok to 180-200ºC (355-390ºF) and deep-fry the beef slices until they are golden yellow in color. Take out, drain off the oil and place in a serving plate.
4. Sprinkle on the pepper powder and coriander while the beef is still hot.
Features: Golden yellow in color.
Taste: Crispy with a delicious and salty flavor.