[sichuan] Cold Tenderloin

Name: [sichuan] Cold Tenderloin
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Pork tenderloin; Some salt; Some Soy sauce; Some Oyster sauce; Some Cooking Wine; Some Sugar; Some ginger; Some garlic; Some Five spice powder; Some pepper; Some Dried red chili; Some Cooked white sesame

by Eyebrow delicacy

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

[sichuan] Cold Tenderloin

1. Shred the tenderloin, add 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, 2 tablespoons of cooking wine, ginger, 1 tablespoon of vegetable oil and marinate by hand for 20 minutes.

2. Chop the ginger and garlic, and cut the dried red chili with kitchen scissors diagonally.

3. Heat the wok and add vegetable oil to heat again, pick out the ginger shreds from the marinated meat, add the tenderloin shreds and stir fry. The oil is cloudy at first.

4. Stir-frying repeatedly for a while, the oil will become clear, and the color of the shredded pork will become a little darker. At this time, add ginger, garlic and peppercorns and stir fry to create a fragrance.

5. Add the shredded chili and stir fry for a while.

6. Add salt, sugar and five-spice powder and continue to stir-fry evenly, then sprinkle in the cooked white sesame seeds.

7. It's more delicious to eat after cooling. If you can't finish it, put it in the refrigerator.

8. Finished picture

9. Finished picture

Tips:
1. I originally wanted to buy beef tenderloin to make cold beef, but I didn't buy it after several stalls, so I made pork tenderloin. I personally think it's better to eat cold beef.
2. The length of time to fry the meat depends on personal preference. If you like a bit tenderer, don't fry it for too long. If you like a bit chewy, then fry it for a longer time. It tastes like jerky.
3. Chili needs a little bit more to taste, and it is hot and spicy to be enjoyable.