Pork tenderloin

250 grams

Pork (fat and lean)

200 grams

Accessories:

Eggs (of hens)

100g

Dry slices of tender bamboo shoots

2 grams

wheat flour

2 grams

Seasoning:

coriander

2 grams

salt

2 grams

yellow rice wine

2 grams

Chinese prickly ash powder

1 g

monosodium glutamate

2 grams

Starch (corn)

2 grams

Welsh onion

5 grams

energy

5 grams

sesame oil

5 grams

Lard (refined)

50 grams

of appropriate amount

The method of rolling the tenderloin in the pot collapse;

1.

Chop pork into stuffing and put it into a bowl. Add chicken soup 100 ml, onion, Jiang Mo, pepper noodles, salt, monosodium glutamate and sesame oil and mix well. Cut pork tenderloin into large slices with a length of 6.5 cm and a thickness of 0.3 cm, spread them on the vegetable pier, add the mixed meat stuffing, roll them into rolls with a diameter of 2.5 cm, and then cut them into two sections, totaling 65,438+.

2.

Slicing Flos Magnoliae into filaments, and cutting coriander into sections;

3.

Beat the eggs into a bowl and stir well;

4.

Put the starch into a bowl and add water to prepare wet starch for later use;

5.

Dip tenderloin into flour evenly, put lard into a spoon, when the oil is heated to 30%, dip tenderloin into eggs one by one and fry in the spoon until both sides are golden, pour into a colander and separate them one by one;

6.

Put the base oil in a spoon, when the oil is heated to 60%, put the onion and ginger in a wok and fry until cooked, add shredded broccoli, and add refined salt, monosodium glutamate, yellow wine and spine roll;

7.

Bring to a boil, simmer thoroughly, thicken with wet starch, pour oil, put it on a plate roll by roll with chopsticks, then pour the sauce into a spoon and add coriander.

For more information about pork tenderloin rolls, please check Mint.com Food Bank/Restaurant /guotalijijuan.