Guotai Pork Tenderloin is a specialty snack of the Han nationality in Tianjin. It is made from pork tenderloin, eggs, minced green onions and ginger, cooking wine, salt, flour, sesame oil, minced green onions, etc. It is yellow in color and refreshing. Fresh and tender, salty and delicious.

Features

Bright yellow color

Classification

Tianjin cuisine

Main ingredients

Pork tenderloin, eggs, minced onion and ginger, cooking wine, salt, flour

Taste

Clean and tender, salty and delicious

Chinese name

Pork Tenderloin

Preferred Recipes

Recipe Information

Main Ingredients

Eggs: 3-4 Pork Tenderloin: 150- 200g

Accessories

Onion: appropriate amount Garlic: appropriate amount

Ginger: a little vinegar: a little

Soy sauce: appropriate amount Sugar: appropriate amount

Cooking wine: appropriate amount Starch: appropriate amount

Steps

1. Slice pork and mince onion, ginger and garlic. Add salt, sugar, cooking wine, egg white, and starch to the meat slices, mix well, and marinate for a while. Beat the eggs.

2. Make the sauce. Onion, ginger and garlic powder, appropriate amount of soy sauce and salt, a little vinegar and sugar, add water and mix thoroughly.

3. Heat the oil in the wok until it is 40% hot, and grease the meat slices.

4. Leave the bottom oil in the pan, put the eggs, and turn the pan down to make the egg cake bigger. When the bottom is golden and the egg liquid on top is not solidified, add the meat slices. Flip the egg pancake.

5. When the egg liquid is slightly solidified, cook the cooking wine around the edge of the pot and add the prepared juice.

6. Do not add starch and reduce the juice over medium-low heat.

Food Introduction

Guotai Pork Ribs

Dish Name: Guotai Pork Ribs

Cuisine of Tianjin, China

Characteristics The color is yellow and bright, the taste is fresh and tender, and the salty aroma is delicious.

7 photos

Pork Pork Album

7 photos

Pork Pork Photo Album

Food Ingredients

300g pork tenderloin, 3 eggs, 5g minced green onion and ginger, 15g cooking wine, 5g salt, 5g MSG, 35g flour, 80g sesame oil, 15g minced green onion

Production process

General practice

Pork tenderloin

1. Wash the pork tenderloin, remove the fascia, and cut it into 10 cm long pieces with a knife. Cut a 7 cm wide piece into a large piece, then arrange cross-cut edges on it, put it into a porcelain basin, add minced ginger and green onion, cooking wine, 10 grams of sesame oil, salt and MSG and mix well. After marinating for 5 minutes, add egg liquid and mix well. . 2. Heat the wok, add a little sesame oil, arrange the tenderloin slices neatly in the pan, then fry over low heat for one minute, turn over and fry for another minute, pour into a colander to control the oil. 3. Heat the wok and add sesame oil. When it is 50% hot, add onions and ginger and stir-fry until fragrant. Add eggs, monosodium glutamate, salt and cooking wine. Add fried tenderloin and simmer for 2 minutes. Add chopped green onions. That’s it.

Tianjin method

1. Wash the onion and ginger, cut them into powdered starch, add appropriate amount of water and mix thoroughly to make about 70 grams of water starch. Set aside. Remove the tendons from the tenderloin and cut into 4 cm lengths. of flakes. Open the eggs and put them in a bowl, add a little salt and mix well, put the tenderloin slices in a bowl (use a separate bowl), use salt, a little eggs and water starch to sizing them.

Pot tenderloin

2. Use a hot spoon to warm the oil, spread the tenderloin slices and add the green onion and ginger to the pot. Cook cooking wine, soy sauce and stock, add salt, Find a good mouth for the MSG, add the tenderloin slices and add the pheasant to taste. Pour the tenderloin into a colander and place a small bowl under the colander to catch the soup.

3. Use a clean spoon to heat it up, add the clean oil and mix well, leaving a little base oil, add about two-thirds of the prepared eggs, pour the tenderloin slices on top, and beat in along the edge of the spoon Add a little oil, put the spoon on low heat to solidify the egg liquid, then add the rest of the egg liquid, pour it evenly on the tenderloin slices, put the spoon on high heat, pour the oil, shake the spoon and turn the spoon once one side is fried. Fry the other side, drizzle with oil, and turn the spoon over again to make both sides golden brown. Pour the soup for simmering the tenderloin slices into the spoon, simmer over low heat, and reduce the juice over high heat. When the soup is appropriate, thicken with water starch. Turn the spoon, add oil, turn over, pour the pepper oil, take out the spoon, and put it into a flat plate.