The tenderloin is the most tender and tender, and many people like to eat this part. At the same time, tenderloin is also rich in nutrients and has the benefits of nourishing deficiency, nourishing yin, and moisturizing dryness.

Comprehensive recipe of tenderloin

Fish-flavored shredded pork

1. Cut the spine slices into slices and stack them neatly for shredding. If necessary, freeze them , and then cut into shreds, it will be very easy to cut and very neat

2. Cut into shreds and soak in water. This will soak out the blood in the shredded meat. Change the water several times and it will come out. The shredded pork will be very white and beautiful

3. After soaking, put it in a strainer and decant the water. It does not need to be too dry, because the shredded pork needs water, otherwise it will not be tender when fried

4. Then add a little salt and cooking wine to marinate, then add egg white and mix well, finally add dry starch, and then add a little oil to seal it, so that the shredded meat will not desizing

5. Use better soaking Red peppers will be different in color and taste

6. Prepare all the seasonings

7. Soak the red peppers, remove the seeds and chop them into pieces. The more rotten the better, then chop the onions, ginger and garlic. Set aside the rice, cut the winter bamboo shoots into shreds similar to the shredded meat, cut the fungus into shreds, blanch the winter bamboo shoots and fungus in boiling water, drain the water and set aside.

8. The most important thing is the sauce (10 grams of cooking wine, 20 grams of rice vinegar) grams, 25 grams of sugar, a little salt, 15 grams of soy sauce, 15 grams of starch), remember not to make too much juice, otherwise the soup will be too much, and the oil will be a little too much. At 50% heat, pickled peppers and pulped meat are Stir-fry the shredded shreds. If it's not easy to stir-fry, use chopsticks to pull. Immediately stir-fry the onion, ginger, and garlic until fragrant. Then add the blanched winter bamboo shoot shreds and fungus shreds. Finally, pour in the sauce and stir-fry a few more times.

Northeastern Pot Pork

1. Wash the tenderloin and cut into large pieces about 3 mm thick

2. Use 2 tsp light soy sauce and 1/2 cooking wine Marinate the meat slices with 2 tablespoons of vegetable oil and 1 tablespoon of vegetable oil for 20 minutes to add flavor, then wrap the marinated meat slices in a thick starch paste made of 4 tablespoons of starch, 1 egg white, and an appropriate amount of water and set aside

3. Blanch the tomatoes in boiling water until soft, then tear off the skin and cut into thin slices. Heat the wok, pour in 2 tablespoons of oil, add the tomato slices, stir-fry over low heat, and use a shovel to stir-fry. Mash the tomato slices until they turn into sauce

4. Add tomato sauce

5. Add sugar, salt and lemon juice

6. Stir the tomato sauce and seasonings in the pot evenly, turn off the heat, and pour out the cooked tomato juice for later use

7. Pour about 500 grams of vegetable oil into the pot and heat until six or seven. When hot, put the battered meat slices into the oil pan one by one

8. Fry until the surface of the meat slices is golden brown and the skin is crispy, remove and drain, then heat the oil in the pan until the oil temperature After raising the temperature, pour the meat slices into the pot and fry again, take it out in about 10-15 seconds

9. Leave 2 tablespoons of oil in the wok and heat it up, add the shredded onion and ginger and saute until fragrant

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10. Add the fried meat slices and stir-fry a few times quickly

11. Pour in the tomato sauce prepared earlier and stir-fry quickly so that each piece of meat is covered with the sauce. , add chicken essence to taste, then add garlic slices

12. Finally, add minced coriander to enhance the aroma and serve out

What is tenderloin?

Tenderloin Meat refers to the strips of tender meat on the inside of the vertebrae of vertebrates such as pigs, cows, and sheep. Tenderloin is usually divided into large tenderloin and small tenderloin. The large tenderloin is the lean meat connected to the large ribs, and the outside is covered with tendons. The usually eaten large ribs are deboned and become the tenderloin, which is suitable for cooking. The tenderloin is a muscle on the inside of the spine. It is relatively small and tender, and is suitable for making soup.

Nutritional value of pork tenderloin

1. Pork protein is high-quality protein and contains all essential amino acids for the human body.

2. Pork is rich in iron, which is necessary for the production and function maintenance of red blood cells in human blood.

3. Pork is the main dietary source of vitamins, especially lean pork, which is rich in vitamin B1. Pork also contains more vitamin B2, which plays an important role in fat synthesis and decomposition.

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