Stir-fried Pork Tenderloin with Sauce❗️the Sauce is Rich and Fragrant, Not Greasy
1.
Prepare a piece of pork tenderloin, a piece of tofu skin (cut the tofu skin into equal-sized squares), green onions, and coriander.
2.
Shred the tenderloin, add salt, white pepper, chicken essence, egg white, cornstarch.
3.
Grab and mix evenly, so that the egg white and starch coat the shredded pork.
4.
Add a proper amount of water to the pot. After the water is boiled, add the tofu skin and blanch it for 20 seconds.
5.
Shred the green onions and cut the coriander into sections.
6.
Put the tofu skins on the plate, and put shredded green onions and coriander on top, as shown in the picture.
7.
Put an appropriate amount of oil in the pot, stir and fry the shredded pork when the oil temperature is 60%.
8.
Leave a little base oil, add a spoonful of sugar, and fry on low heat until the sugar melts.
9.
Add two spoons of bean paste.
10.
Stir fry until the bean paste is shiny and oily.
11.
Quickly pour the shredded pork and stir fry for 15 seconds, then turn off the heat.
12.
The sauce-stuffed pork shreds is made, and the shredded pork is rolled with bean curd, green onion and coriander are eaten together, the sauce is rich and not greasy, and it is appetizing.
Tips:
1. The best choice for meat is pork tenderloin, or pure lean meat without gluten and fat
2. Add egg white and starch to the shredded pork to sizing the meat. It must be fully mixed and mixed to make the meat tender.
3. Season the marinated shredded pork with a little bit of salt. The June-flavored bean paste is salty, so there is no need to add additional salt when frying
4. This recipe uses bean paste instead of Sichuan red oil. You can also use sweet noodle paste or soybean paste.
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