Big tenderloin and small tenderloin, big tenderloin is lean meat connected with big ribs covered with ribs.
The tenderloin is usually eaten after bone removal. The small tenderloin is a muscle on the inside of the spine, which is relatively rare and tender.
Pork is one of the important animal foods on people's table at present. Its meat is tender and easy to digest.
Pork tenderloin is divided into outer tenderloin and tenderloin. In the back position, the outer ridge is above the back and runs through the whole back, so it is also called tongji, shoulder pole meat and hard ridge, which is tender and lean meat;
The tenderloin is located on the lower side of the outer ridge, which is the most tender meat, long and round, with a slightly thin end. Because the tenderloin is too small, the lateral tenderloin is often used instead of the tenderloin when cooking.
Pork tenderloin is divided into outer tenderloin and tenderloin. The outer ridge is located on the back, and the outer ridge is above the back and runs through the whole back, so it is also called tongji, shoulder pole meat and hard ridge. It is a kind of tender and lean meat (the butcher shop is called 3# meat, and some people call it tenderloin).
The tenderloin is located on the lower side of the outer ridge, which is a piece of meat between the kidney and the water-dividing bone. The end is slightly thinner and it is the most tender meat (also called tenderloin). Because the tenderloin is too small (a piece of meat has only one tenderloin and one outer tenderloin), the outer tenderloin is often used instead of the tenderloin when cooking.
Pork tenderloin, tomato sauce, starch, eggs, sesame, ginger, cabbage stalk (decoration), salt and pepper.
1 Ginger is ground into mud and juiced for use.
Cut the tenderloin into squares of equal size, put it under with chopsticks, cut it into pieces transversely, cut it vertically into strips, and keep the bottom.
3 Shred tenderloin and marinate with salt, pepper (white pepper), egg white and ginger juice 10 minute.
4 Marinated shredded tenderloin, mix well with dry starch, shake off the starch attached to it and put it in a colander for later use.
5 Immerse the colander in 80% hot oil, fry it quickly, take it out and fry it again. Don't fry the tenderloin for a long time, it will be hard when it is old, and it will taste crisp and tender when it is just right.
6. Put the fried tenderloin on a plate for later use.
7 water starch with a little sesame.
8 Put tomato sauce, sugar and half a bowl of water in a pot, boil them together and cook for one minute. thicken
9 thicken the tenderloin.