Ivory Tenderloin
1.
Wash the water chestnuts, peel them, and cut them into 3cm long strips of 0.5~1.0cm square.
2.
Cut the tenderloin into thin slices about 2.5cm wide and 5-6cm long. It is easier to cut when frozen.
3.
Use loin slices to roll up the cut water chestnut strips, roll them up one by one, stick a little water starch at the back of the mouth. Wipe evenly
4.
Heat the pan and add oil. After the oil is hot, add the rice white rolls and fry them until the meat is completely discolored, then fry it for a while and take it out for later use. Sugar, vinegar, soy sauce, water starch thicken the juice.
5.
Put a little oil in a separate pot, or use the fried pot (if the meat is not sticky), add a little oil, add the green onion and ginger after the oil is hot, stir-fry with bean paste, then add the fried rice white tenderloin rolls, stir-fry and add glutinous rice Juice, stir well and close the pot.
Tips:
Be careful when frying, otherwise the rolled tenderloin will open.
