Pork Tenderloin
by Mei Jue Kitchen
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Raw material diagram.
2. Slice the pork loin and pork belly separately, chop them into fine puree together, wash and mince the green onion and ginger, peel off the water chestnuts, wash and cut into fine granules, beat the eggs into a bowl, and use appropriate amount of water to open the starch for later use;
3. Put the minced meat into a large bowl, add minced water chestnuts, chopped green onion and ginger, appropriate amount of bread crumbs, half an egg liquid, refined salt, white sugar, light soy sauce, oyster sauce, sesame oil, monosodium glutamate, white pepper powder and water starch and mix well.
4. Stir in one direction with chopsticks until the meat becomes sticky.
5. Sprinkle a layer of flour on the bottom of the plate and place the squeezed balls inside.
6. Roll the balls with a layer of flour and knead them into a cylinder with the thickness of your fingers. The two ends are slightly thinner. Drag the egg liquid and roll the bread crumbs for use;
7. Put vegetable oil in a net pot on the fire, and when it is 3-4% hot,
8. Add in the prepared sticks and slowly fry them.
9. When the pubang is golden brown, remove the oil control and set it on a plate.
10. Garnish with leeks and serve!
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