The ingredients are as follows: pork tenderloin 250g, flour 30g, corn starch 30g, egg 1g, salad oil 2g, soy sauce 10g, ginger 2 slices and cooking wine 10g.
The specific method is as follows: pork tenderloin is cut into thick slices of 1 cm,
Pat lightly with the back of the knife, then change the knife into a strip of 1 cm, put the cut pork into a bowl, pour in all the seasonings, grab them evenly with your hands, marinate for 30 minutes, and stir once in the middle to make all the seasonings melt into the meat without moisture to prevent desquamation. Stir the batter evenly (not too thin), pour it into the meat (pick out the shredded ginger) and stir well.
Drain oil!
No.2 sweet and sour tenderloin
The ingredients are as follows: pork tenderloin 300g, green beans 30g, flour 3 tablespoons, egg 1, salad oil 1 teaspoon, salt 5g, chicken essence 2g, water starch 2g, pepper 2g, water 1 teaspoon, tomato sauce 2 tablespoons, white vinegar 1 teaspoon.
The specific method is as follows: wash the tenderloin, cut it into strips of appropriate size, add a little salt and starch and grab it evenly, beat in an egg, grab it evenly by hand (this step is technically called hanging paste), heat the oil in the pot, add the hung tenderloin and fry it until golden brown, and drain it for later use.
Heat the wok with a little oil, add chopped green onion and Jiang Mo, stir fry, add appropriate amount of water, soy sauce, vinegar, tomato sauce, sugar, cooking wine and chicken essence, and bring to a boil (the amount of these seasonings is controlled according to your own taste, try the taste, and add whatever is missing). Finally, add the fried tenderloin, stir fry and thicken with water starch.
No.3 fish-flavored shredded pork
The ingredients are as follows: pork tenderloin 300g, winter bamboo shoots 80g, auricularia auricula 3g, egg white 1 each, salt 3g, soy sauce15g, ginger 2 slices, garlic cloves 6, cooking wine10g, rice vinegar 20g and starch15g.
The specific method is as follows: cut the tenderloin into pieces, then pack it neatly and shred it.
If you can sometimes freeze it and cut it into silk, it will be very easy and neat. Cut into shreds and soak them in water, so that the blood in the shredded pork can bubble out. Change the water several times, and the shredded pork will be very white and white. Blanch it in a colander, not too dry, because the shredded pork needs water, otherwise it will not be tender when fried, and then add a little salt and cooking wine to marinate it.
All seasonings are ready, soaked in red pepper, seeded and chopped, the worse the better. Then the onion, ginger and garlic are cut into rice for later use, the winter bamboo shoots are cut into shredded pork, the fungus is shredded, the winter bamboo shoots and the fungus are blanched with boiling water and drained for later use. The most important thing is flavor juice (cooking wine 10g, rice vinegar 20g, sugar 25g, a little salt, soy sauce. Stir-fry shredded pork with pickled peppers when it is 50% hot. If it is not easy to stir-fry with chopsticks, immediately stir-fry onions, ginger and garlic, then add shredded winter bamboo shoots and shredded fungus, and finally pour in the sauce and stir-fry a few times!
No.4 poached pork slices
The ingredients are as follows: pork tenderloin 350g, Chinese cabbage100g,
150g lettuce, 80g water celery, 1 egg white, 20g onion, 1 teaspoon garlic, 10g pepper, 10g dried pepper, 1 tablespoon cooking wine, 2 tablespoons soy sauce, 2 tablespoons bean paste and sugar.
The specific method is as follows: Slice the tenderloin, hammer the tissue with a meat hammer to make the meat thinner and bigger, and then cut it into small pieces. Marinate the meat slices with 2 tablespoons of soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of clear water and 1 egg white for about 20 minutes, wash the Chinese cabbage, celery and chives, and cut into sections. Stir-fry dried red pepper and pepper, then add garlic and ginger, add 2 tablespoons bean paste, stir-fry until red oil, add broth or water, 1 teaspoon sugar and chives, and boil until it boils, then add the marinated meat slices. Don't turn over when the soup boils again. The meat was cut thin and cooked quickly.
Boil the cabbage stalks in the remaining soup pot until they are broken. Prepare a big bowl, put the cooked vegetables at the bottom of the bowl, then spread the cooked meat slices, heat 2 tablespoons of oil and 2 tablespoons of red pepper oil in the pot, and pour hot water on the meat slices!
No.5 northeast braised pork
The ingredients are as follows: pork tenderloin 300g, salt 1/2 teaspoons, chicken essence 1/3 teaspoons, onion 1/2 teaspoons, ginger 1/2 teaspoons, garlic 2 cloves, cooking wine 1 teaspoon, soy sauce 2 teaspoons.
Specific practices are as follows:
Wash the tenderloin, cut it into large pieces with a thickness of about 3mm, marinate it with 2 tablespoons of soy sauce, 1/2 tablespoons of cooking wine and 1 tsp of vegetable oil for 20 minutes, then wrap the marinated meat slices with a thick starch paste made of 4 tablespoons of starch, 1 egg white and appropriate amount of water, and soak the tomatoes in boiling water until soft. Stir-fry with low fire, while frying, pound tomato slices into paste with a shovel, add tomato sauce, add sugar and salt, cook lemon juice, stir tomato sauce and seasoning evenly in the pot, turn off the fire, take out the cooked tomato juice for later use, pour about 500 grams of vegetable oil into the wok, and heat it to 60% to 70%.
Wrap the sliced meat in paste and put it in an oil pan, fry until the surface of the sliced meat is golden and the skin is crisp, take out and drain the oil, and then heat the oil in the pan. When the oil temperature rises, pour the sliced meat into the pot and fry it again for about 10- 15 seconds, take it out, heat 2 tablespoons of oil in the wok, add shredded onion and ginger, stir-fry until fragrant, and add the fried sliced meat to stir-fry a few times quickly.
Wrap each piece of meat with sauce, add chicken essence to taste, then add garlic slices, and finally add coriander powder to make it fragrant.