The tenderloin should be marinated with salt, ginger juice, egg white and white pepper in advance. Ginger juice and white pepper are added to remove the fishy smell of meat, and egg white is used to make tenderloin tender and smooth. If you have enough time, you can put it in the refrigerator for half an hour, which will be more delicious.

The tenderloin should be marinated for more than 1 hour before it can be tasted. Adding sesame oil to marinate tenderloin can make tenderloin taste soft and tender, and fried tenderloin dipped in salt and pepper tastes better.

This thing is actually very simple, mainly the ratio of flour. The ratio of two eggs, flour and raw flour is 3/ 1. Make it sticky, wrap it in tenderloin and fry it in a frying pan. .

After coming out, you can eat it with Chili, or stir-fry green onions, soy sauce, mustard, or stir-fry sweet and sour.

There is another frying method, that is, the raw flour and custard powder11are wrapped in flour and fried in the above way.

A piece of pork tenderloin with fascia removed, cut into 0.5 cm thick slices, or cut into strips. Personally, I think sliced meat is easier to taste.

Put the sliced meat into the pot and soak it in cold water 10 minute. The purpose of this step is to soak the blood in the meat slices, then control the water to dry, and add salt, monosodium glutamate, pepper noodles, a little cooking wine, ginger slices and onion slices for five minutes. Beat an egg in a bowl and mix well. Add a little water, starch and flour (the ratio of dry fried tenderloin flour to starch is 1: 2, and soft fried tenderloin is 2: 1). After stirring well, pick out the marinated meat slices and pour them into the batter. Add a little salad oil to prevent sticking when frying.

Heat oil in the pan. When the oil temperature reaches 70%, put some meat pieces into the pot in turn, and take out the meat pieces after the skin of the meat pieces solidifies. Then put the remaining meat pieces into the pot, and take out the meat pieces after the skin is solidified. When the oil temperature is 80% hot, pour all the meat slices into the frying pan, fry until golden brown, remove the oil and plate. A delicious fried tenderloin is ready, and it will be even better with a small dish of salt and pepper.

There are two kinds of fried tenderloin, dry fried tenderloin and soft fried tenderloin. The difference lies in the proportion of starch and flour in the batter. Dry fried tenderloin is crispy outside and tender inside, while soft fried tenderloin is soft inside, which is suitable for the elderly and children.