Ingredients: 200g pork tenderloin.

Accessories: 50 grams of eggs and 30 grams of wheat flour.

Seasoning: starch (corn) 10g, salt 2g, chicken essence 2g, salt and pepper 15g, peanut oil 50g.

Exercise:

1. Beat the eggs evenly;

2. Cut the tenderloin into thin strips with the thickness of the little finger and put them into the egg liquid;

3. Add a little salt chicken starch to the egg liquid and mix well into a paste;

4. Put half a pot of oil in the oil pan and burn it to 70% heat;

5. Dip the pulped meat strips into flour (dry starch can be used without flour) to make the flour evenly wrap the meat strips;

6. Put the meat strips dipped in flour into the oil pan and fry until cooked; (Be careful to put them in rows to avoid adhesion; )

7. Fry the meat strips until golden brown, remove and drain the oil;

8. After all the strips are fried, put them in a container, sprinkle with salt and pepper and turn them over a few times;

9. Don't sprinkle salt and pepper. Dip salt and pepper when serving.

Two: salt and pepper pork belly

Material: 600g ribs (pork belly).

Seasoning: pepper 15g, green garlic 15g, salt 3g and rice wine 5g.

Exercise:

1. Pork belly with meat clips to remove the remaining pig hair;

2. Scrape the pigskin with a knife, rinse it with hot water, dry the water, and put rice wine for later use;

3. Stir-fry the salt in a dry pot with low fire, then stir-fry the pepper particles, then turn off the fire, evenly spread it on the meat, put it in the refrigerator for about 3 hours, take it out and shake off the pepper salt for later use;

4. Cut the green garlic into oblique slices for later use;

5. Preheat the oven for 15 minutes, add the marinated pork belly, bake it on both sides at 200 degrees, cool it and slice it. Eat with green garlic.