The appearance is very attractive. In fact, in some places, some practices and traditions (the mixed application of barbecue materials and pepper) not only have fishy smell, but also are surprisingly delicious. Ingredients and seasonings: pork tenderloin, pepper, rice wine, salt, vegetable oil, garlic, barbecue material, oil consumption, soy sauce, onion and millet spicy. Production process:
Step 1: Go to the market to pick 1 pair of fresh pork loin, go home, clean it, tear off the plastic film on the surface, and cut it into slightly thicker slices with a knife, as shown in the above picture. After all cut, put it in a bowl for later use.
Step 2: Then, put a little pepper and rice wine in the bowl, and then pour a little salt, so that the above condiments can have a good effect of removing fishy smell. Directly grab and mix, set aside and marinate for 65,438+00 minutes, then pour it into clear water and wash it continuously for 2-3 times, and put it in a bowl for later use.
Step 3: Pour the right amount of oil into the pot. When the oil is hot, add 5-8 pieces of garlic (with skin), stir-fry until the surface is golden, and then pour in the pork tenderloin that has been processed in advance. At the same time, stir-fry them quickly when they turn red, and then add the right amount of millet spicy.
Step 4: Then, add some very fresh and oil-consuming spices. At the same time, pour in 1 spoon of barbecue material, stir well, and then sprinkle a proper amount of Dongru decorative patterns to decorate it, so that it can be served on a plate. The characteristics of pork loin made in this way are: spicy and salty, dry and delicious, which ensures that adults and children want to eat it. In most cases, the waist odor of pork tenderloin must be removed. This kind of behavior is acceptable to most people. If you are not good at fencing, it is very easy to cause consumption.