Cut some flower knives on the pork tenderloin, put some salt, monosodium glutamate, cooking wine, vinegar (not too much vinegar, otherwise it will be too sour, and the purpose of putting vinegar is to remove fishy smell), soy sauce, ginger, onion and cooking oil, marinate for a few minutes, then put them in a cage, steam them for 5 minutes on high fire, and steam them longer if you like the old taste.

Steamed pork loin with Amomum villosum

Use 3g of Amomum villosum each time, grind it into powder, wash and slice pig kidney 1 piece, mix well with Amomum villosum, season with oil and a little salt, and steam cooked food in a cage.

[Features] Delicious and fragrant. Amomum villosum, pungent and warm in nature, enters the spleen and stomach meridians. Pork loin, salty, flat in nature, enters the kidney meridian.

Steamed pork loin with tea and melon

Ingredients: 250g pork loin, 75g vegetable melon.

Seasoning: salt 3g, starch 5g, vegetable oil 10g.

Make 1. First, cut the pork tenderloin into two pieces, wash and remove the inner tendons, and then cut the tea melon obliquely into pieces.

2. Add some salt and dry starch, mix pork tenderloin well, add tea melon and mix well, put it flat on a plate, add some cooked oil, and then steam it in a cage.