The easiest way to pickle shredded tenderloin.

How should the tenderloin be marinated like this? How should I do it? The chef of home cooking told you

Pork tenderloin is a tender piece of pork, especially tender and fine, which can be used to cook many dishes, including sweet and sour tenderloin, braised pork and other famous dishes. The tenderloin should be tender and the moisture must be locked. Let me introduce the curing formula.

Ingredients: tenderloin 500g salt 5g pepper 1 g cooking wine10g ginger and onion beaten in water100g eggs? Clear dry powder 10g.

Pickling method:

1. According to the specific requirements of cooking, cut the tenderloin into shreds or slices, put it in a basin, and rinse it with running water for a few minutes to remove blood.

2. Drain the washed tenderloin, dry it with a clean towel, put it in a pot, add ginger and onion water, salt and pepper, and pat it in one direction until your hands feel sticky. Can you add chicken only when the pulp comes out? Egg white and dry flour, continue to twist evenly, add a little clean oil cover.

Key operation points:

1. Rinsed tenderloin must be drained.

2. When curing, add water several times, not too much at a time.

Here is a detailed introduction to the practice of dishes.

Making method of fish-flavored shredded pork;

Ingredients: tenderloin 250g, shredded green bamboo shoots100g, shredded agaric 50g.

Seasoning: Pickled pepper powder Jiang Mo 30g minced garlic 20g chopped green onion 30g sugar 1 5g mature vinegar12g soy sauce 5g monosodium glutamate1g starch15g.

Production method:

1. Put sugar, vinegar, soy sauce, monosodium glutamate, water starch, etc. Put it in a bowl and mix it into juice.

2. Wash the pan, put clean oil 100g, add shredded tenderloin and stir-fry when the oil temperature is 40%, add pickled pepper powder, minced ginger and garlic, chopped green onion, stir-fry until fragrant, add shredded auricularia auricula and shredded green bamboo shoots and stir-fry, boil the mixed flavor juice from the side of the pan, add the remaining chopped green onion, and take it out of the pan and put it on a plate when the juice is bright.