[anhui Cuisine]-"crusty Pork Loin"

Name: [anhui Cuisine]-"crusty Pork Loin"
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Pork tenderloin; 20g Shao wine; 10g sesame oil; 2 pcs Egg white; 50g Flour; 50g Water starch; 2g salt; 1g MSG; Some Cooking oil; Some Pepper salt

by Large frying spoon

4.7 (1)

Favorite

1

Difficulty

Easy

Time

10m

Serving

2

"Puffy pork loin" is a deep-fried dish in Anhui cuisine. It tastes soft and tender with crispy skin, and topped with salt and pepper. It is a good dish to go with wine. It is very popular with customers. I have eaten it twice in Wuhu. , The taste is very good!
Today, I will make this fried dish "Crusted Pork Tenderloin" of Anhui cuisine. The recipe is simple and quick, and it is most suitable for home cooking. The main methods are as follows;

[anhui Cuisine]-"crusty Pork Loin"

1. Cut the pork tenderloin into thick slices, then smash it with the back of a knife to make it easier to taste when marinated.

2. Chop the meat and cut into rectangular pieces.

3. Marinate the meat slices, sprinkle a little MSG and salt first.

4. Add a few drops of Shao wine, mix well and set aside.

5. Make a deep-fried batter; pour a thicker water starch into the egg white and stir well.

6. Then pour in an appropriate amount of dry flour and stir well.

7. Stir well and then pour in a little sesame oil, mix well and set aside.

8. Dip the marinated meat slices one by one in the deep-fried paste, and then put them in a 40% hot oil pan for frying.

9. Fry the meat slices over medium and small fire and remove them, then increase the oil temperature and fry again.

10. After frying, put the meat on the pallet and serve with salt and pepper.

Tips:
The characteristics of this dish: golden color, crisp on the outside, tender on the inside, moderately salty and delicious, crispy and delicious.

Tips;

1. First cut the meat into 0.5 cm thick slices, then smash it with the back of a knife and cut into rectangular slices to make it more flavorful when marinated, and the meat will be softer and tender after being fried.

2. Deep-fried or scorched-fried dishes must be deep-fried first, and then fried again to make the color uniform and the skin more crispy.

3. The salt and pepper production is made by mixing pepper noodles and salt. Saute the pepper fragrant first, then roll it into pepper noodles with a rolling pin, and then mix in the appropriate amount of salt.