How to make tenderloin

The preparation of the tenderloin is as follows:1. Cut the tenderloin into diced meat, add cornstarch, flour, peppercorn, chili powder, salt, sugar, stir well and marinate for 20 minutes.

2. After marinating, use a toothpick to skewer into a skewer, each toothpick skewers three pieces of meat, if the meat pieces are smaller, you can skewer a few more pieces.

3. Put oil in the pan, wait until the oil is hot, put in the skewered tenderloin, fry until golden brown, and the delicious tenderloin can be completed.

Sweet and sour tenderloin.

Ingredients: 200g pork.

Excipients: oil, salt, sesame seeds, tomato paste, sugar, two pots, white vinegar, and eggs.

Steps:1Wash and cut the tenderloin.

2.Add the second pot head to the egg whites.

3.Add salt and mix well.

4.Marinate the meat for 15 minutes.

5.Coat the tenderloin in starch.

6.Pat off excess starch.

7.Pour oil into the pan.

8.When the oil is hot, put the wrapped meat in a pan and fry it.

9.Drain the oil and let the tenderloin cool.

10.Fry it again.

11.Drain the fried tenderloin.

12.Put the oil, ketchup, sugar, and white vinegar in a pan and stir-fry until the sugar dissolves.

13.Add the meat.

14.Sprinkle in sesame seeds and enjoy.

Sweet and sour loin is one of the classic traditional Chinese dishes, the dish is based on pork loin, with flour, starch, vinegar and other condiments, sweet and sour, making people appetite; This dish is available in Zhejiang, Shandong, Sichuan, Huaiyang, Cantonese and Fujian.

Ingredients: 250 grams of tenderloin (pork tenderloin), 500 grams of cooking oil (actual consumption of 50 grams).

Excipients: 1 egg, 1 chives, 1 small piece of ginger, appropriate amount of flour, appropriate amount of starch. Seasoning: 1 tsp sesame oil, 1 2 tbsp broth, 1 2 tbsp cooking wine, 2 tbsp balsamic vinegar, 2 tbsp sugar, 1 tsp refined salt.

Steps:1Crack the eggs into a bowl;

2.Wash and slice the meat, put it in the egg mixture, add water, starch and flour and grasp it well;

3.Wash and chop the green onion and ginger;

4.Put cooking wine, sugar, balsamic vinegar, salt, green onion, ginger, starch and broth in a bowl and mix it into a sauce;

5.Put oil in the pot, boil until it is 50% hot, add the meat slices, fry until crispy, remove and drain the oil;

6.Leave the bottom oil in the pot, cook the sauce, pour in the meat slices, stir-fry well, and pour sesame oil.

Taste: sweet and sour, charred on the outside and tender on the inside, fragrant on the mouth, and endless aftertaste.

Technique: Fry the tenderloin several times and pay attention to the heat, otherwise it will not achieve the effect of charring the outside and tenderness on the inside.