Pork loin is pig kidney, which contains protein, fat, carbohydrate, calcium, phosphorus, iron and vitamins. In fact, the fishy smell of pork tenderloin is mostly caused by the white tendons in pork tenderloin, so after cutting the pork tenderloin open, carefully remove the white tendons, and then put it into water to squeeze out blood. In addition, adding ginger and onion during cooking can also remove the fishy smell.

First of all, the choice of kidney depends on its color: fresh kidney is soft, shiny, elastic and reddish; The stale kidney is blue, turns white after soaking, has soft texture, inflates inelastic and gives off peculiar smell. Secondly, see if there are blood spots on its surface. If there is, it is not normal. Finally, pay attention to see if it is thicker than the average pork tenderloin. If it is thick and big, carefully observe whether it belongs to the red and swollen waist of the pig. The inspection method is: cut the pork tenderloin with a knife to see if the medulla (between the red tissue and the white tendon) and cortex are blurred. If it is, it is not normal. Don't buy it.