25 grams of balsamic vinegar? 15g sesame oil 1g water starch 15g pickled pepper? 100g onion100g sugar 5g
1: Clean the pork tenderloin, then cut it into two parts from the middle with a knife to remove the white fat and dark red inside; Cut the pork tenderloin into vertical strips first, and don't cut off the bottom. After cutting,
Cut horizontally, and then cut into strips of appropriate size. Rinse the cut pork tenderloin with water, and then drain it for later use.
2. Grab water starch, salt and cooking wine in the kidney flower for later use; Shredded pickled peppers and knotted green onions; Take a small bowl, add soy sauce, rice vinegar, sugar, monosodium glutamate, starch and sesame oil, and mix well for later use.
3. Put the oil in the pot and heat it on high fire. When the oil is 70% hot, add dried Chili, shredded ginger, sliced garlic and shredded pickled pepper, and stir-fry red oil and fragrance; Then pour the kidney flower, stir fry quickly 10 second,
Then pour in the prepared juice, stir fry a few times quickly, and turn off the heat when the juice is evenly wrapped around the waist.
Two seasonings for pork tenderloin salad oil: salt 1g monosodium glutamate 1g onion 10g ginger 15g garlic 15g pepper 2g cooking wine 15g soy sauce 25g.
The practice of pickled pepper and kidney flower:
1. Clean the pork tenderloin, then cut it into two parts from the middle with a knife to remove the white fat and dark red inside; Cut the pork tenderloin into vertical strips first, and don't cut off the bottom. After cutting, cut it horizontally and cross it, and then cut it into strips of appropriate size. Rinse the cut pork tenderloin with water, and then drain it for later use.
2. Grab water starch, salt and cooking wine in the kidney flower for later use; Shred pickled peppers and cut green onions; Take a small bowl, add soy sauce, rice vinegar, sugar, monosodium glutamate, starch and sesame oil, and mix well for later use.
3. Put the oil in the pot and heat it on high fire. When the oil is 70% hot, add dried Chili, shredded ginger, sliced garlic and shredded pickled pepper and stir-fry to get red oil and fragrance; Then pour in the kidney flower, stir-fry quickly 10 second, then pour in the prepared juice, stir-fry quickly for a few times, and turn off the heat when the juice evenly wraps the kidney flower.
Cooking tips
1, white fat and crimson meat in pork tenderloin must be removed, otherwise it will have a very fishy taste.
2. Some recipes say that the kidney flower should be cooked for a while, because many novice friends can't control the heat well, and it is easy to overcook it, which makes the kidney flower stiff. After many times of practice, I think that wrapping kidney flowers with water starch is more successful than boiling kidney flowers.
3. The juice must be prepared in advance and then poured into the pot. If it is added gradually in the cooking process, the kidney flower is easy to be over-fried.
4. Friends who don't like pickled peppers can switch to dried Chili segments, which are also delicious. In short, the kidney flower tastes heavy, and the ingredients should be seasoned with heavy taste.
Be sure to stir-fry this dish with big fire.