Slippery Tenderloin
by Big old cat's space
Favorite
Difficulty
Hard
Time
10m
Serving
2
1) First slice the mushrooms and magnolia slices; the small rapeseed is broken open from the middle
2) Cut the pork tenderloin (lean meat) into slices
3) Bring water to a boil in the pot, add the ingredients and blanch it to control the moisture
4) Put the meat slices into the container, add egg white (remember), starch and a little water and stir evenly (battered)
5) Add oil to the pot, and when the oil temperature reaches 3 to 40% hot, put the meat slices in the oil and slowly spread them with chopsticks (the oil temperature must not be too high)
6) When the meat slices are white and float on the oil surface, remove them to control the oil
7) Add bottom oil to the pot, add the chopped green onion, ginger and minced garlic, cook in the cooking wine, burst the aroma, add the ingredients and stir fry
8) When the ingredients are sautéed, add some water (or soup) to simmer, then add the smooth sliced pork and simmer slightly
9) Add salt and monosodium glutamate, adjust the taste, thicken the starch with water, beat the oil, and just take it out of the pot.
2) Cut the pork tenderloin (lean meat) into slices
3) Bring water to a boil in the pot, add the ingredients and blanch it to control the moisture
4) Put the meat slices into the container, add egg white (remember), starch and a little water and stir evenly (battered)
5) Add oil to the pot, and when the oil temperature reaches 3 to 40% hot, put the meat slices in the oil and slowly spread them with chopsticks (the oil temperature must not be too high)
6) When the meat slices are white and float on the oil surface, remove them to control the oil
7) Add bottom oil to the pot, add the chopped green onion, ginger and minced garlic, cook in the cooking wine, burst the aroma, add the ingredients and stir fry
8) When the ingredients are sautéed, add some water (or soup) to simmer, then add the smooth sliced pork and simmer slightly
9) Add salt and monosodium glutamate, adjust the taste, thicken the starch with water, beat the oil, and just take it out of the pot.
