Where does Beijing Bao Tenderloin come from? This is a relatively rare Shandong dish

Ingredients: 150 grams of pork tenderloin

Accessories: 15 grams of magnolia slices, 15 grams of mushrooms (fresh), 15 grams of rapeseed, 50 grams of egg white, 30 grams of starch (corn), 25 grams of wheat flour

Seasoning: 3 grams of salt, 2 grams of MSG, 2 grams of rice wine grams, 1 gram of pepper, 100 grams of lard (refined), 3 grams of green onions, 3 grams of ginger

After the materials are ready, we can start. First, cut the pork tenderloin into oval-shaped slices with a knife, marinate it with refined salt, monosodium glutamate, and rice wine, and then dip it in flour; then wash the magnolia slices, mushrooms, and rapeseed and cut them into small rhombus-shaped slices; chop the green onions and ginger into fine pieces for later use. ; Beat the egg whites into egg paste, add dry starch and mix thoroughly. Then put lard in a spoon, and when it is 30% hot, dip the tenderloin slices in egg batter and deep-fry them until they turn apricot, take them out and put them on a plate. Add base oil in a spoon, fry the pan with green onions and ginger, add magnolia slices, mushrooms, and rapeseed and stir-fry, add 200 grams of chicken broth, add refined salt, MSG, rice wine, and pepper water; after boiling, thicken the soup, pour lard, and pour in Serve on fried tenderloin.