Ingredients?

Two pieces of pork loin

Refined salt

Black pepper

Cracked black pepper

Shaojiu

Five-spice powder (optional)

How to make white-cut salt-and-pepper tenderloin?

Clean the whole pork tenderloin Drain the water and set aside. Place it on a large plate and coat it evenly with refined salt

Then sprinkle a very small amount of five-spice powder and spread it evenly with your hands; then sprinkle with the mixed black peppercorns and powder Apply evenly with your hands

Put a piece of larger plastic wrap on top of the meat strips and roll them up tightly

Tie them tightly with cotton thread or elastic bands, and squeeze them out of the bag while tying them. air, and then tie knots on both sides to close. Be sure to bundle them tightly to make the original loose meat strips shrink and become shorter

After flooding, leave it at room temperature for about three hours and then put it in the refrigerator (no need to freeze) and take it out after 4-5 days

When the pickling time is up, take out the loose packaging and leave it at room temperature for an hour to cool down and cool down. After about a week of continuous binding and cooling, even if the thread is loosened and the strips of meat are removed from the bag, they cannot return to their original shape and remain tight. Shake off some of the peppercorns and put them into a container, put them in a boiling pot over high heat and steam them for about 25 minutes

Tips

1. The specific amount depends on the length of the tenderloin. It depends on the size, whichever can be densely and evenly coated on all sides of the entire piece of meat. Because the preparation method is pickling, it is better to have more than less. ?

2. Remember to apply one type evenly before applying the other each time. Pat it gently with your hands after each application to ensure that the marinade can stick firmly and soak into the meat. ?

3. This kind of pickled meat is saltier and better, so it doesn’t matter if it is left for a week. A longer time will make it more delicious and the effect will be better. ?

4. If you want to know whether it is cooked, you can insert chopsticks into the meat and it will show it is cooked.) Turn off the heat and take it out immediately. (This is a cold dish that must be completely cooled before it can be sliced ??and eaten, so if you want to eat it at night, it is best to steam it at noon. The meat strips will slowly dry out during the natural cooling process, so use a deeper container to steam them so that the meat remains When the gravy is cooling, you can stir it from time to time to absorb the gravy. This will keep the meat fresh and moist without losing the flavor. ?

5. If you like it a little spicy, you can add more black pepper. You can replace all the Sichuan peppercorns with Sichuan peppercorns. ?

6. Only after it is completely cooled can you cut into thin and even slices. ?

7. Wait for it to cool down if you make more at one time. Then seal it in a crisper and store it in the refrigerator. Just take it out and slice it evenly before eating. It can become a good banquet dish.