1. Wash the tenderloin, cut it into thin slices 4 cm long and 2 cm wide, put it into a clean bowl, add salt, monosodium glutamate and cooking wine, and marinate it for at least 30 minutes to taste.

2. Beat the egg whites in a bowl with chopsticks in one direction until you can stand the chopsticks (similar to the process of whipping eggs in a cake), then add the dry starch and beat in one direction to form an egg batter.

3. Heat enough lard in a wok over high heat until it reaches 5 degrees Celsius, then add the marinated meat to the wok with the egg mixture. Gently turn the meat with chopsticks and fry for about 5 minutes.

4. When all the slices are cooked, put them on a plate, drizzle with sesame oil, and serve with salt and pepper.

Slippery tenderloin:

1, tenderloin remove the tendons, cut into thin slices of willow leaf-shaped, add salt, monosodium glutamate, egg white, cornstarch, on the "egg white slurry. Under forty percent of the hot oil, slip slip through, poured into the funnel; with a small bowl to add refined salt, monosodium glutamate, sugar, water starch, modulation into gravy spare.

2, frying pan on the heat, add oil, onion, ginger, garlic chili pot, cooking wine, into the cucumber slices stir-fried, then into the meat, splashed into the good gravy, tossed evenly, dripping sesame oil, out of the pan on the plate.

Sauce tenderloin:

1, the pork tenderloin net sinew, rinse clean, into the boiling water to remove blood, fish out and spare.

2, sit in a pot on the fire and heat, put sugar, add a little water, slowly simmer to dark red, then add 500 grams of water to boil, to be cooled into the sugar color.

3, sit in a pot on the fire, put the sauce packet into the old broth to boil, then add sugar color, soy sauce, refined salt, monosodium glutamate, into the sauce soup to be used.

4, the pork tenderloin into the sauce soup, in a small fire sauce about 15 minutes, and then turn off the fire and simmer for 1 5 minutes.

5. Remove the pork loin from the sauce, let it cool, and then slice and serve.

Spicy Tenderloin:

1, tenderloin washed, cut strips, green and red pepper washed and cut strips.

2, the tenderloin into a little wine, salt, pepper marinade for 10 minutes. To the marinated tenderloin into the egg, add dry starch and mix well.

3, the pan on the heat, add the right amount of oil, and when the oil temperature 60% hot, put the pork fried until yellow.

4, fishing out in the re-fried once, and so into a golden brown with a leaky spoon out.

5, a little oil left in the pan, put onion and ginger, pepper flavor.

6, pour in the fried pork, add dried chili peppers, stir fry evenly. Pour a little pepper salt, stir fry evenly, plate.

The tenderloin soup:

1, the sea cucumber sliced into a large razor blade, blanched in boiling water, fished out and cooled with cool water;

2, seaweed (shrimp) soaked in warm water and washed;

3, parsley washed and cut into 5-cm-long segments;

4, the egg knocked into a bowl stirred, poured into a hot frying pan and spread into an egg skin cut into small slices of elephant's eye;

5., the tenderloin cut into thin slices, put into a bowl with egg whites, water starch, refined salt, soy sauce, cooking wine, chicken essence, sesame oil sizing to taste;

6., sit in a pot on the fire, put the chicken broth, sea cucumber, sizing good tenderloin slices blanch through, pour into a large soup bowl;

7, the pot and then on the fire, put the chicken essence, seaweed, cooking wine, soy sauce, salt, open the pot and then add sesame oil, vinegar. Pour into a large soup bowl with sea cucumber, sprinkle with shredded egg skin, shredded green onion, cilantro segments, ready to serve.