Chinese Food
Stir fried tenderloin
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[stir fried tenderloin] is my new dish. It's a palace dish. It was once eaten and praised by the old Buddha Cixi. It's also one of the dishes in the whole feast. In fact, it's almost the same as the sweet and sour sirloin we often eat now. It's slightly different in the curing of sirloin meat. Sweet and sour juice is also a classic old recipe. It's very simple. But the taste is better than the current sweet and sour pork tenderloin. It's really called outside Jiao inside Nen. After frying, the pork tenderloin is very crispy. Take a bite. You can hear the crispy sound. The taste is sweet and sour. It's definitely worth trying.
Cooking ingredients
Cooking Steps
Step1:Wash pork fillet. Dry the kitchen paper. Cut a flower knife on both sides of the meat. It's convenient for the fillet to taste.
Step2:Cut into strips.
Step3:Marinate with a small amount of cooking wine and salt.
Step4:Add 120g corn starch and 40g water, a small amount of salad oil and salt, and mix well by hand.
Step5:Heat up the oil pan. Put in the fillet and fry it in a light golden color.
Step6:Then put the tenderloin in the oil pan and fry it to one side. Fry it until golden.
Step7:Put the gravy in the bowl and stir well. Grasps fry the juice - vinegar 30 grams, sugar 50 grams, soy sauce 20 grams, cooking wine 20 grams.
Step8:Heat up the wok. Put in the oil. Stir fry the onion and ginger.
Step9:Put in the gravy and stir fry. Put in a proper amount of water starch after boiling, until the soup is thick.
Step10:Put the fried tenderloin in. Stir fry. Make the surface of the tenderloin evenly wrapped with the gravy. Put in a proper amount of chicken essence. The pot will be out.
Cooking tips:1. When frying the sirloin, put it in one by one to prevent the meat from sticking. 2. The recipe in the blog is suitable for 400g of sirloin. There are skills in making delicious dishes.
