The tenderloin should be cut along the texture of the meat, that is to say, the texture of the knife and the meat is horizontal, and the sliced meat is in the shape of "Sichuan". The loin is also called the loin.

Tenderloin is tender meat on both sides of the spine of cattle, sheep and pigs. Pork tenderloin is a tender meat on the inside of pig spine. Big tenderloin and small tenderloin, big tenderloin is covered with ribs outside the lean meat connected with big ribs. Usually, the big row of bones is tenderloin, and the small tenderloin is a muscle on the inside of the spine, which is relatively small and tender.

Pork is one of the important animal foods on people's table. Its meat is tender and easy to digest. Pork tenderloin is divided into outer tenderloin and tenderloin. In the back position, the outer ridge is at the top of the back and runs through the whole back, so it is also called general ridge, shoulder pole meat and hard ridge, which is a kind of tender and lean meat; The tenderloin is located on the lower side of the outer ridge, which is the most tender meat, long and round, with a slightly thin end. Because the tenderloin is too small, the lateral tenderloin is often used instead of the tenderloin when cooking.

Sweet and sour pork

Ingredients: tenderloin, eggs, flour, oil and sugar.

Exercise:

1. Slice pork tenderloin, grab it evenly with proper amount of salt, cooking wine, black pepper and monosodium glutamate, and marinate for 5 minutes.

2. Use flour and eggs and add some water to make a uniform batter.

3, oil pan heating, about 60 degrees into the paste tenderloin fried to finalize the design and then remove.

4. After the oil is hot, re-enter the tenderloin and turn to medium heat to fry until golden brown. Remove and control the oil.

5. Leave a little oil in the pot, add two spoonfuls of sugar and stir fry until the sugar melts, then add one spoonful of mature vinegar and turn to low heat to continue cooking. When the bubbles in the pot expand rapidly, pour in the fried tenderloin.