Slice the meat, generally 5mm thick, gently cut the meat with the back of the knife, pay attention to the cutting order, and cut both sides. The purpose of cutting vegetables is to be delicious. Put the sliced meat into a container, add seasoning such as salt, monosodium glutamate, cooking wine, soy sauce, shredded onion and shredded ginger, and then stir by hand. After pickling for half an hour, you can wrap it with starch and egg white, and then wrap it with bread crumbs. Fry the breaded tenderloin in the oil pan until brown. Pay attention to the heat when frying, not too fast or too soft. Take it out, cut it into strips with a knife and sprinkle with spiced noodles. Chickens can also use this method.

2. I will introduce several kinds of tenderloin to you: after shredding the tenderloin with green pepper, marinate it with salt for half a minute (grab it with your hand and let the salt mix well), and control the water to dry. After the green pepper oil (containing salt) is boiled, take it out of the pot, brush it clean (in order to keep the green pepper cool, it is best to have two pots), and drain the green pepper as much as possible. Stir-fry chilies in oil (dried chilies can also be used), then skim the chilies out with a claw bar, stir-fry the meat a few times, and stir-fry the green peppers a few times. The key fire is about to turn over, and the pot begins to change color. -.Production method: 1. Wash pork tenderloin, cut it into small pieces, put it in a bowl, add seasoning (1) and egg yolk to marinate 10 minutes; Clean the green pepper after removing its pedicels and seeds and cut it into small pieces; Peel carrot, cleaning, and slice; Wash onion, peel garlic and cut into powder. 2. Pour 3 tablespoons of oil into the pot and heat it. Add tenderloin and stir-fry for 7 minutes until cooked. Continue to heat the remaining oil in the pot, saute shallots and garlic, add green peppers and carrots, stir-fry until cooked, and add seasoning (2) to stir-fry the tenderloin until it tastes delicious. Features: light yellow in color, smooth and full in shape, crisp and fragrant outside, tender and delicious inside. -.2. Add cooking wine, soy sauce and starch to the meat strips, mix well and marinate15min; 3. Fry the marinated meat strips in an oil pan until golden brown; 4. Take it out and use kitchen paper to absorb oil. 5, another pot, add a little oil; 6. Add two spoonfuls of tomato sauce and one spoonful of sugar, and stir evenly on low heat; 7. Pour in the tenderloin and stir-fry until evenly coated with tomato juice; 8. squeeze a little lemon juice and sprinkle a little chicken essence; Stir evenly