How to marinate chicken tenderloin: cut the meat, usually 5mm thick, use the back of the knife to gently chop the meat, pay attention to the order of chopping, both sides should be chopped. The purpose of chopping is for good flavor. Chopped meat, into the container, put salt, monosodium glutamate, cooking wine, soy sauce, shredded green onions, ginger and other seasonings, and then mix with your hands should be. After marinating for half an hour, it can be wrapped in a gravy made from cornstarch and egg white, and then placed in breadcrumbs and wrapped in a layer of breadcrumbs. Breaded tenderloin, put into the frying pan fried, until browned. When frying, pay attention to the heat, not too rapid, not too sheep. Fish out, cut into strips with a knife, sprinkle with five-spice noodles and serve can also use this method.　　Introduce you to a few tenderloin practices: green pepper tenderloin Tenderloin shredded and salt marinated for half a minute (hand grasping to let the salt even), water control dry. Peppers after the oil (containing salt) popped out of the pan, the pan brush clean (in order to let the peppers do not cold, preferably two pots), peppers as much as possible to drain a little. After the oil burst over the pepper (you can also add dried chili peppers) pepper with a claw hedge skimmed out, add the meat quickly stir fry a few plus green pepper and then quickly stir fry a few. The key to high heat and turn quickly, color on the pot.