Salt and Pepper Pork Tenderloin
1.
Cut the tenderloin into long strips, add half a spoon of cooking wine and half a spoon of salt, and marinate for 5 minutes
2.
Add 1:2 flour and starch, stir well, so that each piece of meat is covered
3.
Pour an appropriate amount of oil into the pot and heat it until the chopsticks are inserted into the bubbling.
4.
Slide the tenderloin into the oil pan one by one from one side of the pan, and use chopsticks to separate them when frying to prevent sticking.
5.
Fry the tenderloin until it has just turned yellow. At this time, I secretly tried it and it tasted good, but it was not crispy.
6.
Continue to heat the oil pan until the chopsticks are inserted into the chopsticks, and the tenderloin will be re-fried. When the colander makes a crisp sound, take it out immediately
7.
Mix pepper powder and salt 1:1 to form salt and pepper. Dip the tenderloin with appropriate amount of salt and pepper. Eat it while it is hot. It is crispy on the outside and tender on the inside. It is delicious
Tips:
1 When putting the tenderloin, it must be slipped in. Don't pour it in all at once, otherwise the oil will splash out and it will be easy to burn.
2The first frying is shaped, and the second frying is crispy. The re-explosion action should be rapid to prevent over-fire. If you don’t like crisp, you don’t need to re-fry
Buy on JD
Buy on Amazon
