Ingredients: tenderloin 400g, coriander 1 a handful, onion ginger, a few drops of ginger juice, starch 1. 5 tablespoons, egg white 1, cooking wine 1 tablespoon, proper amount of oil and salt, soy sauce 1 tablespoon, cumin powder and cumin granules.

Specific practices:

1. Slice tenderloin, wash it with clear water several times, grab it while washing, let the blood come out, and then drain it. If you want to cut into shredded pork, remember that shredded pork should be cut along the texture of meat and beef should be cut against the texture.

2. Add a proper amount of salt, cooking wine and soy sauce to the pork slices and stir well. This step will deodorize, season and color the pork.

3. Then add some ginger juice and stir well. Ginger juice is a natural meat tenderizer, and the effect of tenderizing meat is as good as tender meat powder. Usually, you can squeeze some ginger juice with a cooking machine or juicer and put it in a bottle for later use. Then add the egg white and continue to grasp it evenly by hand.

4. Finally, add dry starch to make the meat sticky.

5. Then pour in a little cooking oil and seal the meat slices with oil. After these steps, the pork is tender enough to be squeezed out.

6. Next, I am lazy. I put all the oil, chopped green onion, garlic slices, cured pork, cumin powder and cumin granules into the automatic cooking machine, cover it and start the corresponding procedure.

7. After a few minutes, the cumin tenderloin is fried. When the lid is opened, the aroma is overflowing and the barbecue flavor is very strong.

8. Sprinkle a few coriander trees while it is hot, and use the residual heat to soften the coriander, and you can enjoy it.