Ingredients: 200 grams of pork tenderloin

Accessories: 25 grams of spinach, 10 grams of magnolia slices, 50 grams of walnuts, 50 grams of seaweed (dried), 5 grams of starch (bava beans), 20 grams

Seasoning: 3 grams of green onion, 5 grams of ginger, 5 grams of salt, 5 grams of rice wine, 10 grams of MSG, 1 gram of coriander, 10 grams of each.

Recipe for tenderloin in clear soup:

1. Remove the tendons from the meat Film, cut into large pieces 0.5 cm thick and 6 cm long, and lay them flat on the chopping board;

2. Press the dry starch into thin pieces, wrap it with gauze, and shake and beat on both sides of the meat slices. Roll out the meat slices until they are as thin as paper, then cut into 3 cm square slices;

3. Put the meat slices into a pot of boiling water for a while and take them out immediately;

4. Use again After rinsing twice in cold water, soak in clean water for 3 minutes, take out and drain;

5. Split the green onion and cut the coriander into 1 cm long segments;

6. Blanch the walnut kernels in water, remove and slice them, and soak them in water;

7. Cut the dried magnolia slices into 2.5 cm long slices;

8. Put them in the soup pot Bring chicken soup to a boil over medium heat, add tenderloin slices, magnolia slices, green onions, ginger, refined salt, cook in rice wine, skim off the foam, add MSG, put it in a large bowl, add walnut kernels, seaweed, and coriander and serve.

For more information about pork tenderloin in clear soup, see Mint.com Food Library/shiwu/qingtangliji