Spicy Pork Tenderloin

Overview

Most of the time, I use tenderloin to make sweet and sour pork, but today I changed it to a spicy version, which tastes even better!

Wash the tenderloin and add half a teaspoon of cornstarch, a little pepper, a little salt, two teaspoons of cooking wine, and one egg white
Mix well and marinate for about ten minutes
Mince the ginger and garlic, chop the green onions (I forgot to pat the green onions), mince the bean paste, chili powder, and white sesame seeds for later use
Pour an appropriate amount of oil into the pan and heat it until it is 70% hot and cut the meat into pieces
Fry until the meat is slightly browned and the oil becomes clear, remove and set aside (Tenderloin is the tenderest meat on the pig and is easy to cook)
Leave a little oil in the pot, sauté the Sichuan peppercorns until fragrant, remove and discard
Add minced ginger, minced garlic and bean paste and stir-fry until fragrant
Pour in the chili powder and stir-fry together (not for too long to avoid burning, or you can use low heat to avoid the chili paste)
Pour in the fried meat and stir-fry together
Add half a teaspoon of dark soy sauce, one-third of a teaspoon of chicken powder, stir-fry over high heat and stir-fry evenly. Add white sesame seeds, chopped green onion, stir-fry evenly and serve
Finished product
Finished product