When frying tenderloin, you need to marinate it. First you need to prepare tenderloin and add some starch. Starch can be broad bean starch, because it will be more uniform. Edible salt, peanut oil, sugar and cooking wine are all essential, because cooking wine can remove the fishy smell inside the meat and make the meat more tender. When cooking, you should control the heat, and you should not fry for too long to avoid aging.

How to fry tenderloin

Dry fried tenderloin

The finished dish is golden red in color, salty, fresh and dry, crisp outside and tender inside, which is a good accompaniment to wine.

material

Main ingredients: pork tenderloin 300g, auxiliary materials: broad bean starch 20g, seasoning: salt 2g, peanut oil 40g, sugar 5g, cooking wine 10g, ginger juice 5g and monosodium glutamate 2g.

working methods

1. Cut the tenderloin into diamond pieces;

2. Grab the pork pieces with monosodium glutamate, salt, sugar 5g, ginger juice 5g and cooking wine 10g, marinate for10min, and then paste them with wet starch;

3. Put peanut oil on the frying spoon. When it is 70% to 80% hot, put the tenderloin into the spoon piece by piece, fry until the surface is stretched straight, and then squat down and fry with low fire;

4. When the meat is fried thoroughly, spoon it back to Wanghuo. When the meat is cooked and golden red in color, remove it immediately and put it on a plate. Add pepper and salt and serve.

Dongjiang gourmet-soft fried tenderloin

material

Tenderloin, starch, egg white, cooking wine, salt, flour.

working methods

1. Beat the egg whites into white foam, which is as hard as making a cake.

2. Cut the tenderloin into 1.5MM thick slices, add salt, pepper and cooking wine and marinate for half an hour.

3. Pat flour on the tenderloin, mix the flour and starch into an egg-soaked paste, stir evenly, stick the meat slices and the egg-soaked paste together, then heat the oil pan, pour the following oil on the meat slices, fry until slightly yellow, and take out the oil control.

skill

Don't have any yolk in the egg white, otherwise it won't foam.

Sweet and sour tenderloin (non-fried)

material

Pork tenderloin starch yellow wine vinegar soy sauce garlic ginger silk egg white pepper salt right amount.

working methods

1, wash tenderloin and dry it.

2. Remove the white tendons from the tenderloin (otherwise it will affect the taste).

3. Slice the tenderloin without white tendons, add appropriate amount of starch, egg white rice wine, white pepper and salt, mix well, and marinate for 10-30 minutes.

4. Prepare a bowl of juice, and mix one spoonful of cooking wine, two spoonfuls of soy sauce, three spoonfuls of sugar, four spoonfuls of vinegar, five spoonfuls of water and half a catty of tenderloin evenly for later use.

5. Pour a proper amount of olive oil into the pot, add shredded ginger, stir fry quickly until it changes color, then pour a bowl of juice and continue to stir fry to collect juice.