NO.1 soft fried tenderloin

The ingredients are as follows: pork tenderloin 25g, flour 3g, corn starch 3g, egg 1, salad oil, salt 2g, soy sauce 1g, ginger 2g, cooking wine 1g

The specific method is as follows: cut pork tenderloin into 1cm thick slices and pat lightly with the back of a knife. Marinate for 3 minutes, and stir once in the middle, so that all seasonings can be blended into the meat without moisture, so as to prevent desquamation. Blend the batter evenly (not too thin), pour it into the meat (pick out shredded ginger), stir it evenly, pour oil into the pot, turn down the heat when it is 7% hot, put the meat strips into the pot one by one and fry them until they are slightly yellow, then take out the oil, and continue to heat them. When it is 9% hot, pour the meat strips into the pot again and fry them until it is over.

NO.2 sweet and sour pork tenderloin

The ingredients are as follows: pork tenderloin 3g, green beans 3g, 3 tablespoons of flour, 1 egg, 1 tsp of salad oil, 5g of salt, 2g of chicken essence, appropriate amount of water starch, 2g of pepper, 1 tsp of water, 2 tablespoons of tomato sauce, 1 tbsp of white vinegar, 1 tbsp of sugar, and appropriate amount of rice wine. Beat in an egg, grab it evenly by hand (this step is technically called "hanging paste"), heat the oil in the pot, add the hung tenderloin and fry it until golden brown, drain the oil for later use, leave a little oil in the wok to heat it, saute the chopped green onion and Jiang Mo, add a proper amount of water, soy sauce, vinegar, tomato sauce, white sugar, cooking wine and chicken essence, and boil (the amount of these seasonings).