Sauteed pork tenderloin

Pork tenderloin is fresh and tender, and it is the best material for frying, frying and sliding. This soft fried tenderloin is fragrant, smooth and tender. When eating, it still leaves a fragrance on the teeth and cheeks, which is rich in vitamins A, B, E, iron and phosphorus.

material

Pork tenderloin (pork tenderloin) 240g, lettuce (lettuce) 80g, vegetable oil (for frying meat) 480ml, flour 1 60g, 2 eggs,1tablespoon salt and pepper, gravy,12 teaspoons salt,/kloc-0.

working methods

1. Wash tenderloin, cut into thick slices and marinate with marinade for one hour in advance.

2. Wash the lettuce, shred it and spread it on the plate.

3. Beat the eggs evenly in a large bowl, add flour and a little water, and stir into an egg paste for later use.

4. Heat the oil in the pot. Dip the sliced meat in the egg paste, fry it in the oil pan until golden brown, then serve and drain the excess oil.

5. Spread the fried tenderloin on shredded lettuce and dip it with pepper and salt.