1. The practice of sweet and sour fillet
Ingredients: tenderloin, tomato sauce, starch, eggs, sesame, ginger, salt and pepper.
Exercise:
1. Grind ginger into mud and squeeze out juice; Cut the tenderloin into squares of equal size, put it under with chopsticks, cut it into pieces in cross section and cut it vertically.
2. Shred tenderloin, marinate it evenly with salt, white pepper, egg white and ginger juice for 10 minute, mix it evenly with dry starch and put it in a colander.
3. Immerse the colander in 80% hot oil, fry it quickly, take it out, fry it again, and plate it.
4. Water starch with a little sesame.
5. Put tomato sauce, sugar and half a bowl of water in the pot, cook together for 1 min, thicken sesame water starch, and pour it on the instant meat.
2. The practice of orange fillet
Ingredients: tenderloin 220g, oil, salt, pepper, onion 15g, shredded ginger 6g, orange juice 3 tbsp, white vinegar 1 tbsp, sugar 2 tbsp, starch 130g.
Exercise:
1. Wash tenderloin, cut it into long thick slices, add a little salt, pepper, cooking wine and oil, grab it evenly, and let it stand for about 10 minute.
2. Shred the onion; Shred ginger; Put orange juice, sugar, white vinegar and cold water into a bowl and mix well to make juice.
3. Pour the starch into the basin, add a little water, and the dryness is appropriate to drop the fine juice when grasping, then add a few drops of oil and mix well.
Put more oil in the pot. When the oil temperature rises to 60% to 70%, hang the meat slices with starch paste and put them into the pot. Fry them until golden brown. Take out after solidification. When the oil temperature rises again, fry it in all the meat slices for about 30 seconds to make the color darker. Take them out.
5. Put a little oil in the wok, pour in the onion and shredded ginger, stir-fry until fragrant, and then pour in the juice. Stir-fry and pour in a little water starch twice.
6. Pour in the fried meat slices and stir fry until the juice is evenly mixed. Add a little bright oil and stir fry a few times.
3. The practice of salt and pepper tenderloin
Ingredients: tenderloin 250g, potato starch 100g, onion, ginger, cooking wine 1 spoon, salt, pepper 10g, salt 10g, sugar, Chili powder 10g, sesame/kloc.
Exercise:
1. Put the pepper into the pot and stir-fry with low fire until the salt is slightly yellow and the pepper is dry and fragrant. Add Chili powder and stir-fry (or add cumin powder) and turn off the heat.
2. Pour the fried salt and pepper on the chopping board, add some cooked sesame seeds, roll them into fine powder with a rolling pin, then add some cooked sesame seeds and a little sugar and mix well.
3. Cut the tenderloin into chunks with a thickness of 1.5 cm, smash them one by one with the back of a knife, cut them into small strips, put them in a large bowl, add onion, ginger, cooking wine and a little salt, grab them evenly and marinate for a while.
4. Put the dry starch into clear water, stir it into starch water and let it stand for 10 minute, let the starch precipitate, pour off the top clean water and grab it evenly.
5. Pick out the raw ginger and onion segments in the meat strips, add the starch paste and grab them evenly.
6. When the oil is heated to 70%, put the meat strips into the pot one by one and fry until the color changes slightly, then pour the meat strips into the oil pan and fry for half a minute.
7. Put the fried meat strips into the pot and sprinkle with salt and pepper. Hold the pot edge with both hands and turn it up and down. Sliced meat can be dyed with salt and pepper.
4. Dry fried tenderloin
Ingredients: tenderloin, salt, white pepper, chicken essence, salad oil, eggs and flour.
Exercise:
1. Wash tenderloin, carefully cut off the fascia on the back of tenderloin with a knife, cut it into 5-6 cm long sections, and shred it with a knife.
2. Put the shredded pork into a bowl, add salad oil, salt, white pepper and beef powder, stir well and marinate for more than 1 hour.
3. Beat in 2 eggs, add flour, stir well, and wrap the shredded pork with batter.
4. Heat the pan, pour the oil, the oil temperature is 70% hot, add the shredded pork, fry until golden brown, and remove the oil.
5. The practice of sesame fillet
Ingredients: tenderloin, eggs, sesame seeds, starch.
Exercise:
1. Cut the tenderloin into large pieces and marinate it with salt, soy sauce, cooking wine, onion and ginger for 30 minutes.
2. Stick the tenderloin with dry starch, stick the egg liquid with the egg liquid, and then evenly wrap the sesame seeds.
3. Heat the oil in the pot to 30% heat, fry the tenderloin until golden on both sides, remove the oil control, and dip it in salt and pepper when eating.
6. the practice of tomato sauce tenderloin
Ingredients: tenderloin, onion, garlic, cooking wine, tomato, soy sauce, salt, pepper and sugar.
Exercise:
1. Chop onion and garlic; Dice tomatoes; Wash and drain the tenderloin, cut it into strips the thickness of your little finger, add cooking wine, salt and pepper until it becomes sticky, and marinate for 10 minute.
2. Sprinkle starch on the marinated tenderloin and shake off the excess starch.
3. Burn more oil in the pot, stir-fry the tenderloin until it changes color, and then take it out. Heat the oil in the pot to 80% to 90%, then fry the tenderloin until golden brown, and then take out the dry oil.
4. Take another oil pan, add garlic and scallion until fragrant, pour in diced tomatoes, stir-fry until juice comes out, add a little soy sauce and sugar, and when the fire bubbles, pour in tenderloin and stir-fry evenly.
7. the practice of sauce fillet
Ingredients: pork tenderloin, pepper, cooking wine, garlic and ginger.
Exercise:
1. Pour clear water into the pot, add appropriate amount of cooking wine and pepper, add pork tenderloin and cook it, soak it in cold water for a while, and tear it into shreds by hand. The finer the better.
2. Prepare sauce: 6 tablespoons of soy sauce, 2 tablespoons of cooking wine, 2 tablespoons of syrup, brown sugar 2, and mix well.
3. Put the shredded pork tenderloin and the prepared sauce into the pot and simmer 1 hour.
8. The practice of roasting tenderloin with honey and black pepper
Ingredients: tenderloin, potato, cooking wine, black pepper, ginger, a little salt, 3 tablespoons soy sauce.
Exercise:
1. Wash the meat and put it in a basin. Add wine, black pepper, ginger, a little salt and 3 tablespoons soy sauce. Poke many small holes in the meat with a toothpick or fork, which not only tastes better, but also prevents the meat from shrinking after heating. Then put it in the refrigerator for pickling for 2-4 hours. I marinated it for three and a half hours, and it's already very tasty.
2. Soak potato chips in water and then lay them flat on a baking tray. Pour some salad oil on it.
3. Put the meat on the potato chips. Preheat the oven to 200 degrees. Bake in the oven for 15 minutes, then take it out and turn it over. Pour the remaining gravy on the meat and add a little honey. Continue into the oven 15 minutes.
9. the practice of crispy tenderloin
Raw materials: pork tenderloin 1 50g, Shaoxing wine 20g, sesame oil10g, egg white 2g, flour 50g, water starch 50g, salt 2g, monosodium glutamate1g, oil seasoning and pepper salt.
Exercise:
1. Pork tenderloin is cut into thick slices, mashed with the back of a knife, cut into rectangular slices, sprinkled with a little monosodium glutamate and salt, added with a few drops of Shaoxing wine, and marinated for a while.
2. Prepare crispy fried sauce: pour the slightly thick water starch into the egg white and mix well, pour a proper amount of dry flour and mix well, then pour a little sesame oil and mix well.
3. Dip the marinated meat slices into crispy fried paste one by one, fry them in a 40% hot oil pan, fry them with small and medium torches, take them out, and then fry them at high oil temperature.
4. After frying, plate the meat and sprinkle with salt and pepper.
10. the practice of spicy fillet
Ingredients: pork tenderloin, Chinese cabbage, starch, egg white, ginger, peanut oil, pepper, monosodium glutamate, fried sesame, pepper powder, soy sauce, white sugar, douban hot sauce and red oil.
Exercise:
1. Cut the tenderloin into large pieces, add soy sauce, egg white and starch, and mix well; Wash and blanch rape for too long, and cut ginger into powder.
2. Heat the oil in a wok, add rape, salt and monosodium glutamate, stir-fry slightly, and take it out of the wok and plate it; Mix soy sauce, sugar, pepper powder, Jiang Mo, monosodium glutamate, water starch and fresh soup to make sauce.
3. Add oil to the pot and heat it to 40%, then pour the sliced meat until cooked. Add pepper and bean paste, cook the sauce, add meat slices, pour red oil, sprinkle sesame seeds, and add rapeseed heart to serve.
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