First, stir-fry the tenderloin in sweet and sour.
Ingredients: tenderloin (300g), ginger (half slice), starch (1 tablespoon), salt (appropriate amount), white wine (appropriate amount), vinegar (1 tablespoon), sesame (30g), onion (two), garlic (two) and tomato sauce (two).
1. Wash tenderloin and cut into strips about 1 cm thick. Chop onion and ginger and slice garlic.
2. Pour 1 teaspoon vinegar, oyster sauce, 3 teaspoons tomato sauce, 4 teaspoons sugar and 1 teaspoon water into a bowl and mix and stir.
3. Put the meat strips into a bowl, add appropriate amount of salt and liquor, add a tablespoon of starch, beat in an egg white, stir well, and marinate for 15 minutes.
4. Heat the oil pan. When the oil is 60% hot, pour the meat strips into the pot and fry them over low heat. When the meat is golden yellow, take it out with a colander and drain the oil.
5. Leave a little oil in the pot. When the oil is hot, pour in onion, ginger and garlic until fragrant, and then add the prepared sweet and sour juice. After simmering until it bubbles, put the meat strips into stir fry, stir fry evenly, and sprinkle a little cooked sesame seeds to improve the taste.
Second, spicy tenderloin slices
Ingredients: tenderloin (300g), egg (2g), salt (20g), monosodium glutamate (30g), chicken essence (50g), cooking wine (50g), raw flour (750g), tender meat powder (50g), chicken powder (20g) and Chili powder (20g).
Exercise:
1. Cut the tenderloin into pieces with length, width and height of 4cm respectively, and add cooking wine, salt, monosodium glutamate, chicken essence, sugar, tender meat powder, chicken powder, Chili powder and other seasonings to marinate 15 minutes. After curing, add cornstarch and egg white and continue to stir evenly, so that the meat can fully absorb the sauce and continue curing for 30 minutes.
2. String the meat slices with bamboo sticks.
3, hot oil pan, heat the oil to 150 degrees Celsius, then add the mutton skewers and fry until golden brown.
4. After slightly controlling the oil with a colander, you can brush the seasoning according to your personal taste.
Third, saute the tenderloin.
Ingredients: pork tenderloin (250g), onion (two), ginger (half a slice), eggs (two), cooking wine (one tablespoon), soy sauce (one tablespoon), pepper (moderate amount), starch (moderate amount), flour (moderate amount), salad oil (moderate amount) and salt (moderate amount).
Exercise:
1, take out pork tenderloin, wash it, cut it into pork wicker with a knife with a thickness of 1 cm, and cut onion and ginger into powder.
2. Add appropriate amount of salt, cooking wine, soy sauce, pepper, chopped green onion and Jiang Mo, and marinate for 30 minutes.
3. Beat the eggs into a bowl, add starch, flour and a small amount of salad oil, and stir well until it becomes a uniform paste.
4. Add the pork tenderloin to the batter and let the pork tenderloin touch the batter.
5. Heat the oil pan. When the oil is slightly hot, add the pork tenderloin and fry it.
5. Control the temperature and fry with warm oil until the epidermis is solidified and taken out.
6. Heat the oil pan. When the oil is hotter, pour in the pork tenderloin and continue frying until golden brown.
7. Use a colander to control the oil when eating, which can reduce the oil intake and make the flavor better.