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.

How to make tenderloin fish-flavored shredded pork 1. Cut the spine into slices and stack them neatly to prepare for shredding. If you can freeze it sometimes, then shred it, it will be very easy to cut and it will be very neat. 2. Cut into shreds and soak in

In the water, you can soak the blood out of the shredded meat. If you change the water a few times, the shredded meat will be very white and beautiful. 3. After soaking, put it in a strainer and decant the water. It doesn’t need to be too dry, because the shredded meat needs to be dry.

water, otherwise it won’t 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 be destarched. 5. Use something better.

Soak the red peppers, the color and taste will be different. 6. Prepare all the seasonings. 7. Remove the seeds from the soaked red peppers and chop them into pieces. The more rotten the better, then chop the green onion, ginger and garlic into rice and set aside. Cut the winter bamboo shoots into shreds similar to the shredded meat, and the fungus.

Cut into shreds, blanch winter bamboo shoots and fungus in boiling water, drain and set aside. 8. The most important thing is sauce (10 grams of cooking wine, 20 grams of rice vinegar, 25 grams of white sugar, a little salt, 15 grams of soy sauce, 15 grams of starch), note

The amount of sauce should not be too large, otherwise there will be too much soup and a little too much oil. When it is 50% hot, stir-fry the pickled peppers and minced pork. If it is not easy to stir-fry, use chopsticks to pull it out. Once it is stir-fried, add onions, ginger and garlic and stir-fry immediately.

until fragrant, then add the blanched winter bamboo shoots 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 raw

Add 2 tsp of soy sauce, 1/2 tsp of cooking wine, and 1 tbsp of vegetable oil. Marinate the meat slices for 20 minutes to absorb the flavor. Then wrap the marinated meat slices in thick starch made from 4 tbsp of starch, 1 egg white, and an appropriate amount of water.

Set aside for use 3. Boil the tomatoes in boiling water until soft, then tear off the skin and cut into thin slices. Heat a wok, pour 2 tablespoons of oil, add tomato slices, stir-fry over low heat, and use while frying.

Mash the tomato slices with a shovel until the tomato slices 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.

Pour out the cooked tomato juice and set aside. 7. Pour about 500 grams of vegetable oil into the frying pan. When it is 60 to 70% hot, put the battered meat pieces into the oil pan piece by piece. 8. Fry until the surface of the meat pieces is golden and the skin is

When crispy, remove and drain the oil, then heat the oil in the pan. When the oil temperature rises, pour the meat slices into the pan 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 shredded onion and ginger and saute until fragrant 10. Add the fried meat slices and stir-fry quickly for a few times 11. Pour in the tomato sauce prepared previously and stir-fry quickly until each piece of meat is wrapped in the sauce, add chicken essence to taste

, then add garlic slices 12. Finally, add minced coriander to enhance the aroma and serve. What is the tenderloin? The tenderloin refers to the strip of tender meat on the inside of the spine of vertebrates such as pigs, cattle, sheep, etc.

Tenderloin is usually divided into large tenderloin and small tenderloin. The large tenderloin is the lean meat connected to the large ribs and is covered with tendons on the outside. The large ribs that are usually eaten become the tenderloin after the bones are removed, 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.