Ingredients: pork tenderloin 200g, 4 eggs, monosodium glutamate 2g, cooking wine 30g, dried starch 30g, a little salt, sesame oil 10g, pepper salt 1 plate, and oil 1000g. -Practice: ① Wash tenderloin, cut it into thin slices with a length of 4 cm and a width of 2 cm, put it in a bowl, add salt, monosodium glutamate and cooking wine, mix well, and marinate it for taste;

(2) Pouring the egg white into a bowl, beating it continuously in one direction with chopsticks until the chopsticks can stand up, then adding dry starch, and stirring it uniformly in the same direction to make an egg paste;

(3) Heat the wok, add big oil and cook until it is 70% cooked. Put the sliced marinated tenderloin into the egg paste, gently turn it with chopsticks, fry it for about 5 minutes, remove it and put it on a plate. Serve with sesame oil. You can dip it in pepper and salt. -Nutritional value: tenderloin-rich in vitamin A and vitamin B 1. All tenderloin recipes. Cuisine: Beijing Cuisine-China Cuisine is called Four Flavors and Eight Cuisine. The four flavors are Shandong cuisine, Sichuan cuisine, Cantonese cuisine and huaiyang cuisine. The eight major cuisines generally refer to Shandong cuisine.