1, soft fried fillet. Cut pork tenderloin into strips 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; Stir the batter evenly (not too thin), pour it into the meat (pick out the shredded ginger), stir it evenly, pour the oil into the pot, turn to low heat when it is 70% hot, put the meat strips into the pot one by one and fry them until they are slightly yellow, and take them out; Continue to heat the oil. When it is 90% hot, pour the meat strips into the pot again, fry until golden brown, and take out and drain.
2, sweet and sour tenderloin. Wash the tenderloin, cut it into strips with appropriate size, add a little salt and starch, beat in an egg, grab it evenly with your hands, heat the oil in the pot, add the hung tenderloin, fry until golden brown, and drain the oil for later use; Heat a wok with a little oil, add chopped green onion and Jiang Mo, stir fry, add appropriate amount of water, soy sauce, vinegar, tomato sauce, sugar, cooking wine and chicken essence, bring to a boil, finally add the fried tenderloin, stir fry and thicken with water starch.
3. Fish-flavored shredded pork. Slice tenderloin and then soak it in water, soak it in white and blanch it in a filter; Then add a little salt and cooking wine for curing, then add egg white and grab it evenly, and finally add dry starch and seal it with a little oil; Prepare pickled pepper, onion, ginger, garlic, shredded winter bamboo shoots and shredded auricularia for later use; Stir-fry pickled peppers and shredded pork with 50% heat. Stir-fry onion, ginger and garlic immediately, then add shredded winter bamboo shoots and shredded auricularia, and finally pour in the sauce and stir-fry a few times.
4. Boil the sliced meat. Slice pork, add salt, cooking wine, starch and soy sauce, stir and marinate for 10 minute; Cut Chinese cabbage into strips for later use; Boil the broth, add onion, ginger and garlic powder, bean paste, Pixian bean paste and pepper powder to taste, and continue to cook for 2-3 minutes; Blanch the marinated meat slices with boiling water, take them out and drain them, and spread them on Chinese cabbage; Then pour the freshly cooked seasoning soup on the pork and vegetables, and finally sprinkle with chopped green onion and coriander.
5. Northeast pot meat. Marinate pork tenderloin with salt, cooking wine, Jiang Shui, starch and egg white, then wrap dry starch, water starch and batter layer by layer, and fry until golden brown; Mixing and stirring seasonings such as onion, ginger, radish, tomato juice, sugar, vinegar and red pepper; Then put the fried meat strips into the sauce and stew for about 2~3 minutes.
6, tenderloin vegetable roll. Slice pork tenderloin and make it into thin slices of about 0.5 cm; Spinach, carrot and onion are cut into filaments for later use; Take a bowl, break the eggs, add appropriate amount of salt, black pepper and pepper powder, and stir evenly to form a marinade; Put spinach, carrot and shredded onion on tenderloin slices in turn, roll them into the shape of cabbage rolls, and fix the edges with toothpicks; Put cold oil in a hot pan, fry the rolled tenderloin in the pan until golden brown on both sides, and then add marinade to continue frying until it is cooked.
Matters needing attention in selecting tenderloin:
1, the color should be bright: a good tenderloin should be bright and pink. If the surface of tenderloin is yellow or gray, it may be rotten. It is not edible at this time.
2, the meat quality should be delicate: fresh tenderloin is delicate, with certain elasticity and toughness, soft but elastic to the touch, bright incision and slightly fragrant. You can gently press the surface of tenderloin by hand, and the tenderloin with good elasticity will return to its original state.
3, less bones: bones will reduce part of the weight of tenderloin, and it is more difficult to handle. Therefore, when choosing tenderloin, try to choose the part with few bones or no bones, so as to ensure the better quality of the tenderloin.
4. the production date should be fresh: when buying tenderloin, it depends on whether the production date is close. It is best to choose products produced on the same day or within a week, so as to ensure the freshness, hygiene and safety of tenderloin.