Dry fried tenderloin

Overview

Salt and pepper tenderloin

Tags

• private kitchen
• cooking wine
• light soy sauce
• pork tenderloin
• shredded ginger
• pepper
• peppercorns
• salt and pepper

Ingredients

Steps

1. 1 Wash the fresh pork tenderloin, cut it into six or seven centimeters long, the thickness of chalk (in order to remove the fishy smell, I washed it with cold water after cutting and squeezed out the excess water), add shredded ginger, a small amount of dark soy sauce (personally feel that too much dark soy sauce will make the sauce taste too strong and cover up the flavor of the meat), pepper, peppercorns/powder, cooking wine, salt, chicken essence and marinate for 20 minutes, then add an egg, mix well and let it sit for 10 minutes to allow the tenderloin shreds to absorb the egg liquid and become tender and smooth.

   

2. 2 Step 1: Add an appropriate amount of flour and starch 1:1. If you want it to be crispier, you can use more starch. The tenderloin can be coated with batter without dripping. It doesn’t need to be too sticky. Let’s start frying! In the first pass, add warm oil and fry until the tenderloin just changes color and take it out. Then, after the oil is hot, take it out quickly and it's done!

   

3. 3 Eat it hot with salt and pepper, delicious