Secret 1--Select the tenderloin part

"Ribs" for frying or pan-frying,are often selected from the tenderloin,whether it's large, medium, or small tenderloin.This is mainly because the meat of the tenderloin is softer and easier to cook through at high temperatures.

Secret 2--Remove the fascia and pound the meat

Whether it's a whole piece or already sliced tenderloin,

it should be carefully deboned by removing the white fascia with a knife after purchase,

then lightly pounded on both sides several times to shape the edges into blocks.The meat will become slightly thinner due to stretching, making it easier for flavors to penetrate and cook through quickly.It also prevents the meat from contracting during cooking, ensuring better texture and taste.Secret 3--Marinate with flavoring for full absorptionApart from Japanese fried ribs that are usually coated after frying,tenderloins used in regular frying or pan-frying can be marinated first before being deep-fried without additional seasoning.Marinade ingredients includesoy sauce,

alcohol, sugar, green onions,

ginger,garlic, and may includepepper powder or five-spice powder to enhance flavor.

Secret 4--Coat with batter for enhanced textureDifferent batters can give the ribs a variety of textures when fried.These powders help retain the meat's juices,rather than having them leak out;additionally, they become crispier after frying and visually increase the portion size.Common batter ingredients includebread crumbs, yam starch,low gluten flour,and potato starch.Bread crumbs and yam starch provide a crispy and substantial texture that remains firm for longer.Low gluten flour can wrap around the meat juices, resulting in a crispier mouthfeel.

Secret 5--Do not fry or pan-fry for too long, and drain excess oil

Neither frying nor pan-frying should be done for too long;the meat should be removed once it is fully cooked.To check if the tenderloin is cooked,