Spicy Pork Tenderloin

Overview

Last year, I ate a salt-and-pepper pork loin at a popular Jiangxi Xiao Chao restaurant. My husband and I both thought it was very delicious. It was crispy on the outside, tender on the inside, fragrant with pepper, and the finished product was very beautiful. So I secretly put it away in my mind. Today, I made this dish on a whim. However, I made two flavors, cumin and spicy. By the time I finished the spicy twice-cooked pork tenderloin and served it to the table, the couple had almost finished the cumin tenderloin. It seemed to be quite a success! In my opinion, sometimes a very picky eater is also an amateur food judge! However, it does take time and patience to make this dish, but for me, even though it is troublesome, I enjoy the whole process, troubled and happy! This is the joy of foodies who love to cook, and people who don’t like to cook will never experience it.

Tags

• hot dishes
• home cooking
• old man
• autumn recipes
• banquet dishes
• lunch
• bread crumbs
• chili noodles
• cooking wine
• dried chili pepper
• egg
• msg
• onions
• pepper noodles
• sweet potato flour
• tenderloin
• zanthoxylum bungeanum
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Prepare a bag of bread crumbs

2. 2 Put bread crumbs, sweet potato flour and two eggs into three bowls and beat them into egg liquid

3. 3 Dried chili peppers are ready

4. 4 Cut the tenderloin into thin slices with a razor blade

5. 5 Then cut it into thin strips, it must be thin, because you will have to wrap it later, otherwise it will be too big and not good-looking when fried

6. 6 Cooking wine and pepper are ready

7. 7 Add shredded ginger and appropriate amount of salt, monosodium glutamate, pepper and cooking wine into the shredded meat, marinate for 20 minutes and set aside

8. 8 Soak the dried chilies in water first to prevent them from becoming too mushy when fried later, which will affect the color and taste

9. 9 After twenty minutes, put the marinated shredded pork into the sweet potato flour one by one and roll it

10. 10 Then roll it in egg liquid

11. 11 Finally, roll it in bread crumbs and it will look like this

12. 12 By analogy, wrap all the shredded meat, be sure to wrap it evenly. This process is a bit slow, please don’t rush, take your time. It took me half an hour to complete this semi-finished product. I think it is already very beautiful. I am half successful. This is the first time I have tried to do it, and I am secretly happy

13. 13 Then cut the soaked dry chili into sections, and then cut into some shredded ginger

14. 14 Hot pan with cold oil

15. 15 When there are slight bubbles on the oil surface, turn down the heat a little. At this time, you can try the next meat strip first. If there are small bubbles around it, it's almost done

16. 16 When frying, you should fry the meat strips one by one, and use chopsticks to turn the meat strips over immediately after they are put into the pot, so that they can be picked out immediately, because the bread crumbs are very easy to burn. In this way, all the meat strips were fried. It was my first time to fry it, and it was quite successful. Next, when the oil temperature rises again, directly pour half of the fried meat strips until they are half cooked, then return them to the pot and fry them again. Once fried, take them out of the pot and put them on a plate.

17. 17 Sprinkle with cumin powder and serve

18. 18 Next, make spicy ones. Leave a little bit of oil in the pot, add dried chili segments and shredded ginger and stir-fry slightly,

19. 19 When the chili peppers turn slightly amber, immediately pour the other half of the half-fried meat strips into the pot and weigh them evenly, then add the chili pepper noodles and Sichuan peppercorn noodles, and immediately turn off the heat,

20. 20 Sprinkle with scallions, mix well and serve immediately