Ingredients: pork tenderloin (fat and thin) 300g, ginger 50g.

Seasoning: 20g of lard (refined), 3g of salt, 2g of monosodium glutamate, 2g of yellow wine, 20g of 65438+ baking soda, 20g of egg white and 5g of starch (peas).

Exercise:

1. Cut pork tenderloin into 5cm-long and 3mm-thick shreds, soak in soda water for 10 minute, rinse with clear water, squeeze out water, add refined salt, egg white and starch, and stir well.

2. Fresh ginger is peeled and washed, and cut into silk corresponding to shredded pork.

3. Put the salt, monosodium glutamate, Shaoxing wine, sugar, fresh soup and water starch into a small bowl to make sauce.

4. Add appropriate amount of lard to the pot. When it's 30% hot, minced meat will be slippery. Pour in the colander, control the amount of net oil, leave a little base oil in the pot, stir-fry shredded ginger until fragrant, then add shredded pork, pour in the prepared white sauce, stir well, pour in the oil, and take out the spoon and put it on a plate.

Nutritional value:

1. Ginger also has the function of detoxification and sterilization. When we eat preserved eggs, fish, crabs and other aquatic products, we usually put some Jiang Mo and ginger juice. When the human body performs normal metabolic physiological functions, it will produce a harmful substance-oxygen free radicals, which will promote cancer and aging.

2. Gingerol in ginger can produce an antioxidant enzyme after entering the body. It has a strong ability to deal with oxygen free radicals, much stronger than vitamin E, so eating ginger can resist aging, and the elderly can often eat ginger to get rid of "senile spots".