Actually, it doesn't need tender meat powder. After marinating with starch and egg white for a while, the meat will be tender

Dry fried tenderloin

Ingredients:

tenderloin, refined salt, monosodium glutamate, scallion and ginger, cooking wine, eggs, starch, flour and clear soup

Production process:

clear water to drain the blood, add salt, scallion and ginger, cooking wine and monosodium glutamate, and pickle for taste. After pickling, take out the meat strips, add egg white, starch and a little flour and mix well.

2. put the wok on the fire, add a small amount of oil and heat it to 5% to 6%, then put the pasted meat strips into the wok one by one, and take them out with a colander and break them up with a spoon. Deep-fry until reddish, remove with a colander, raise the oil temperature to 9% heat, and remove the meat to promote oil, with tender outside and golden color.

3. put the meat strips in a plate and they are hill-shaped, sprinkle with pepper and salt, and serve.

Attention:

When cutting meat, make several cuts on the front and back sides of the meat slices to keep the meat from deforming.

Soft fried tenderloin

Ingredients:

3g pork tenderloin, 2 eggs, 5g Jiang Mo and 5g pepper. 6 grams of salt, 1 grams of soy sauce, 5 grams of sugar, 1 grams of cooking wine, 2 grams of starch and 2 grams of flour.

Practice:

① Cut the tenderloin into 1-meter-thick pieces, pat it with a meat knife, and then cut it with a knife.

(2) stir-fry the pepper in a dry pot with low heat, take it out when it turns dark brown, roll it into pieces, and mix it with 4g of salt to make pepper salt.

③ Beat the eggs evenly, and mix with the remaining salt, cooking wine, soy sauce, sugar, starch and flour until completely uniform. Stir in the tenderloin.

(4) When the fire in the half pot of oil is half-cooked, the tenderloin strips are evenly wrapped in the batter one by one, and then put into the pot. When the special surface color is golden, they are squeezed out in turn and served together with the pepper and salt.