The ingredients are as follows: pork tenderloin 250g, flour 30g, corn starch 30g, egg 1g, salad oil 2g, soy sauce 10g, ginger 2 slices and cooking wine 10g.

The specific method is as follows: cut pork tenderloin into thick slices of 1 cm, pat lightly with the back of a knife, then change the knife into a strip of 1 cm, put the cut pork into a bowl, pour in all seasonings, grab it evenly by hand, marinate for 30 minutes, and stir once in the middle to make all seasonings melt into the meat without moisture, so as to prevent desquamation, and stir evenly. Pour oil into the pot, turn to low heat when it is 70% hot, put the strips of meat into the pot and fry them until they are slightly yellow, then remove the oil. When it is 90% hot, pour the meat strips into the pot, fry until golden brown, and then take out and drain the oil!

No.2 sweet and sour tenderloin

The ingredients are as follows: pork tenderloin 300g, green beans 30g, flour 3 tablespoons, egg 1, salad oil 1 teaspoon, salt 5g, chicken essence 2g, water starch 2g, pepper 2g, water 1 teaspoon, tomato sauce 2 tablespoons, white vinegar 1 teaspoon.

The specific method is as follows: wash the tenderloin, cut it into strips with appropriate size, add a little salt and starch, stir well, beat an egg, stir well by hand (this step is technically called "hanging paste"), heat the oil in the pot, add the hung tenderloin and fry until golden brown, drain the oil for later use, leave a little oil in the pot to heat, add chopped green onion and Jiang Mo, and add appropriate amount of water, soy sauce and.

No.3 fish-flavored shredded pork

The ingredients are as follows: pork tenderloin 300g, winter bamboo shoots 80g, auricularia auricula 3g, egg white 1 each, salt 3g, soy sauce15g, ginger 2 slices, garlic cloves 6, cooking wine10g, rice vinegar 20g and starch15g.

The specific method is as follows: Slice tenderloin and shred it in order. If it can be frozen sometimes, it will be very easy and neat to chop. Cut into shreds and soak them in water, so that the blood in the shredded pork can bubble out. Change the water several times, and the shredded pork will be very white and white. After soaking in white, it will be scalded in the hedge, not too dry, because shredded pork needs water. Then put the egg white, grab it evenly, and finally put the dried starch and seal it with a little oil, so that the shredded pork will not peel off. The color and taste will be different with the better soaked red pepper. All the spices are ready. Soak red peppers, remove seeds and chop them. The worse, the better. Then cut the onion, ginger and garlic into rice for use. Cut the winter bamboo shoots into shredded pork, shred the fungus, blanch the winter bamboo shoots and fungus in boiling water, and drain the water for later use. Taste the juice (cooking wine 10g, rice vinegar 20g, white sugar 25g, a little salt, soy sauce 15g, starch 15g), and remember that the amount of juice should not be large, otherwise the soup will be fried too much and there will be a little more oil. When it's 50% hot, add pickled peppers and shredded pork and fry until cooked. If it's not easy to fry, pull it with chopsticks.