Cuisine and efficacy: northwest cuisine dietotherapy for teenagers, spleen strengthening and appetizing dietotherapy, anemia dietotherapy.

Taste: hot and sour taste technology: vinegar.

Materials for making hot and sour tenderloin:

Ingredients: 250g pork tenderloin.

Accessories: starch (broad bean) 12g.

Seasoning: 20g soy sauce, 5g prickly ash (dried red tip), 20g vinegar, 5g garlic (white skin), 5g salt, 2g prickly ash, 5g ginger, 0/0g shallot/kloc, and 35g lard (refined).

Characteristics of hot and sour tenderloin:

Crisp and tender, delicious, hot and sour.

Teach you how to make hot and sour tenderloin, and how to make hot and sour tenderloin is delicious.

1. Remove the fascia of the waist and change the knife into a cube with the size of 1.5 cm;

2. Add cooked lard, a little soy sauce, Jiang Mo and pepper powder into diced meat, and stir with water starch to form a hard paste;

3. Add 100 ml clear soup, salt and soy sauce to make juice;

4. Cut the scallion into horse ears, slice the garlic, and soak the pepper in soft strips for later use;

5. Put the frying spoon on the fire, add the cooked lard, heat the oil to 60%, sprinkle the mixed tenderloin into the oil spoon, put it away and take it out;

6. Tear by hand according to the natural shape (don't tear the meat too big);

7. When the oil temperature rises to 80% heat, fry until it is fully cooked;

8. When the oil temperature rises to 100%, grab the color from the spoon under the loin, remove it quickly, and pour the oil for later use;

9. Leave the oil in the frying spoon, shred the pepper, onion and garlic into the spoon, cook with vinegar, and then pour in the mixed juice. Add oil after opening, then pour the fried tenderloin into the spoon and turn it over a few times to make the tenderloin stick with sauce. Then load the plate.

Tips for making hot and sour tenderloin;

1. The heavy oil of tenderloin makes it crisp outside and tender inside;

2. Mixing juice in proportion is the authentic flavor of "hot and sour" in northwest China;

3. Because of the frying process, it is necessary to prepare1000g of vegetable oil.

Pie-food phase grams:

Starch (broad bean): Broad bean should not be eaten with snails.