Why is my soft fried fillet so hard?

Hello, the tenderloin is very hard for several reasons:

1. The heat is not well controlled. Excessive heat may cause the meat to become very burnt, which will lead to bad taste.

2. The paste is too thick. Try to make a paste with egg white, flour and raw flour, and a thin layer will do.

I hope it will be useful to you, and I hope it will be adopted ~