Ingredients: tenderloin, ginger, green onions, refined salt, chili powder, cooking wine, monosodium glutamate, allspice, starch, eggs, sesame oil, etc.

Method:

1. Wash the pork tenderloin and dry it with kitchen paper;

2. Cut the white fascia on the surface of the pork tenderloin with a knife Remove and cut the tenderloin into slices;

3. Poke small holes on the surface of the tenderloin with toothpicks to facilitate marinating and flavoring;

4. Use ginger, green onions, refined salt, and MSG , pickle with cooking wine to add flavor, and then pierce it into skewers with an iron skewer;

5. Mix water, starch, and sugar into a paste, add egg white, and stir evenly in one direction with chopsticks to make an egg paste;

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6. Heat the wok, add oil and heat until it is 50% hot. Dip the meat skewers in the egg batter and add them in. Use chopsticks to gently flip and fry for about 5 minutes until the outside is browned. Use a brush to dip it in sesame oil. ;

7. Take 5 tablespoons of Lee Kum Kee barbecued pork sauce, apply it evenly on the surface of the tenderloin, and marinate for 12 hours.