2, garlic cut into minced garlic, ginger cut into Jiang Mo for later use.

3. Add starch, soy sauce, cooking wine, salt and monosodium glutamate to the tenderloin, stir well and marinate for half an hour.

4. Put oil in the pot (put more oil), pour in the cold minced garlic Jiang Mo, stir-fry until fragrant, put the tenderloin in the pot 1min, and turn over and fry. When the meat changes color, sprinkle with cumin powder and pepper powder, roll it up and take it out of the pot.

Extended data

The efficacy of tenderloin

1, tonifying kidney and nourishing blood, nourishing yin and moistening dryness, mainly used to treat body fluid injury caused by fever, thirst and emaciation, kidney deficiency and weakness, postpartum blood deficiency, dry cough, constipation, tonifying deficiency, nourishing yin and moistening dryness, nourishing liver and yin, moistening skin, relaxing bowels and quenching thirst. How to choose tenderloin: When buying tenderloin, it is required that the color is rosy, the meat quality is transparent, the texture is firm and elastic, and it can recover quickly after being pressed by hand, which has the special flavor of pork.

2. Preservation method of tenderloin: If family members need to preserve tenderloin, they can put it in a fresh-keeping box, sprinkle a little Shaoxing wine, cover it and put it in the freezer. Can be stored for 1-2 days without deterioration. If it needs to be preserved for a long time, you need to wrap the tenderloin with plastic wrap and put it in the freezer, which can generally be preserved for one month without deterioration.

3, most people can eat. Use with caution for those with damp heat and phlegm stasis; Obesity and hyperlipidemia should not eat more.

References:

Baidu encyclopedia: iron plate tenderloin