Stir-fried Tenderloin with Acanthopanax Leaves
1.
Thaw the tenderloin, wash and then cut into strips. You can cut into thin strips, as you like.
2.
Add the cooking wine, light soy sauce and a little starch to the cut tenderloin and marinate for about 10 minutes. After marinating, the meat is fresh and tender.
3.
The fresh Acanthopanax senticosus leaves must be re-selected to remove impurities and old stems.
4.
Soak in cold water for about 10 minutes, and clean it repeatedly.
5.
Add appropriate amount of water to the pot, boil the water and drip a few drops of oil, add the Acanthopanax senticosus leaves to blanch water.
6.
Take out the leaves of Acanthopanax senticosus and soak them in cold water to remove the bitterness. You can also squeeze out the water directly and place them in a pot. After soaking in water, remove it, control the moisture or remove the moisture and cut into sections.
7.
Add appropriate amount of oil to the wok, slide into the shredded pork loin, and stir-fry until the color changes.
8.
Peel the scallions, wash and cut into sections, add the scallions and stir fry, then add the acanthopanax leaves and stir fry.
9.
Add salt for seasoning. You can also add other seasonings according to your personal taste. I didn't add anything except salt to keep the original flavor of Acanthopanax senticosus leaves.
10.
Take out the pan and serve.
Tips:
1. Whether it is the purchased acanthopanax leaves or the picked acanthopanax leaves, be sure to re-select, remove impurities, and clean them repeatedly to avoid mixing with other unedible wild vegetables, which may cause discomfort after eating.
2. Acanthopanax senticosus leaves can be served cold, stir-fried, boiled in soup, and stuffed. No matter how you eat it, it must be blanched in boiling water. The collected acanthopanax leaves can’t be eaten completely. You can blanch them and freeze them in the refrigerator. They can be taken out and eaten at any time, or they can be dried.
