Pot Collapsed Tenderloin
1.
Slice the tenderloin, marinate in cooking wine, dough powder, light soy sauce, and MSG for half an hour. If you are in a hurry, you can use it directly.
2.
Pour oil in the pan, add the chopped green onion in the oil, and add the marinated tenderloin slices
3.
Stir fry the tenderloin slices to change color, add oyster sauce, soy sauce, sugar, cooking wine and stir fry, it is best to pour in the dough powder water and set aside
4.
The fried tenderloin is set aside
5.
Beat three eggs (four small eggs) into the bowl
6.
Pour oil in the pan, pour the egg liquid after the oil is hot
7.
Pour the eggs into the pan and slowly turn around to spread the egg liquid
8.
Put the tenderloin when the eggs are spread out to the same size
9.
Then pick up the pot, wander around, heat it evenly, pay attention to the heat, and don't overheat the bottom!
10.
I think you can flip it with one spoonful when the heat is almost the same time! Babies who can’t flip the spoon can quickly flip it with a shovel. It’s the same. After turning it over, continue to turn the tenderloin, which is almost a fashion plate.
11.
Put it on the plate and prepare to pour the juice
12.
Pour a small bowl of water into the pot, add sugar, light soy sauce, salt, and a little white wine. After boiling, add the dough powder water, control the consistency by yourself, pour a little sesame oil when out of the pot, stir evenly, and pour into the plate On the eggs!
13.
It's as simple as that, a delicious pot-collapsing loin is complete! ✅
Tips:
Friends who like to eat sweets can add more sugar when adjusting the juice. I prefer to eat sweets, so the juice is sweet
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