Carefully selected 8 types of pork tenderloin recipes for family-style dishes

Sweet and Sour pork

Material preparation: 300g tenderloin, 2.5 tablespoons sugar, 1.5 tablespoons vinegar, 1/4 teaspoon salt, 1 egg white, 1/2 teaspoon cooking wine, 1 teaspoon starch, 1 tablespoon minced green onion, 1 hour minced ginger spoon, 1 tsp minced garlic, 1 tbsp light soy sauce, 1 tbsp tomato paste, 4 tbsp water

Method: 1. Remove the fascia from the tenderloin and cut into long strips about 1 inch long and 8MM thick.

2. Put the cut tenderloin into a bowl, add salt, cooking wine, and egg white, mix well, then add about 2 tablespoons of starch, stir well and sizing.

3. Put oil in the pot, heat the oil until it is 60% hot, add the tenderloin in batches and fry for about 1 minute, until the surface is light yellow.

4. After everything is fried, turn up the heat and heat the oil to about 80%. Add the tenderloin and fry until golden brown. Remove immediately to control the oil and set aside.

5. Leave a small amount of base oil in the pot, mix ingredients 2 into a sauce, add it to the pot, simmer over low heat until it becomes a thick red sauce, add the fried tenderloin strips, and stir-fry quickly until the tenderloin strips are evenly coated. Serve with gravy and serve.

Tips: Tenderloin is easy to be fried, so the heat of frying must be controlled well. Don’t fry it for too long the first time, because there are still procedures for putting it into the fryer for the second time and finally thickening it. If it is old, the meat will be Unappetizing.

Dry fried tenderloin

Material preparation: 250g Pork Tenderloin , 2g salt, 0g soy sauce or light soy sauce, 10g cooking wine, 20g ginger, 1 egg white, 75g flour, 75g starch, 500g peanut oil

Method: 1. Fresh pork tenderloin, fried Sichuan peppercorns

2. Cut the tenderloin into slices (about 1 cm) and lightly smash it with the back of the knife to make it better absorb the flavor.

3. Cut into long strips as thick as chopsticks (about 1 cm)

4. Put it into a bowl, add salt, light soy sauce, cooking wine, and shredded ginger and marinate for 30 minutes, stirring once in the middle to make it evenly flavored.

5. Mix egg liquid, flour and starch into a thin and even paste

6. Remove the shredded ginger and put it into the prepared batter bowl. Do not stir. 7. Pour oil into the pot and cook over medium heat until

When the oil is 70% hot, deep-fry the tenderloin one by one until it is solidified (lightly brown). Take it out. 8. When the oil is 90% hot, deep-fry it until golden brown.

Tips: 1. The method of re-frying is used to achieve the effect of being burnt on the outside and tender on the inside.

2. The fried tenderloin can be dipped in tomato sauce while it is hot for a better taste. It can also be used as an ingredient for Chinese burgers or spring pancakes;

3. Fried food contains a lot of fat and is not easy to digest. Cook it less at a time and eat less to satisfy your craving;

4. After the remaining oil from frying has cooled down, pour it into an oil bottle and seal it, and discard the sediment. Eat it in time, do not store it for a long time, and do not add fresh oil and reheat it for repeated use. Otherwise, not only will the nutritional value of the oil be seriously damaged, but a variety of toxic substances will also be produced. If it is found that the color of the remaining oil has turned deep red, has a strong astringency and a special "hala" smell, or a large amount of foam appears in the oil when heated, or the viscosity of the oil increases after cooling, etc., it means that the oil has deteriorated and should not be used. Eat again.

Tomato Tenderloin

Material preparation: 200 grams of pork tenderloin, 2 tablespoons of tomato sauce, half a bowl of dry starch, 1 tablespoon of white vinegar, 3 tablespoons of sugar, appropriate amount of green onion, appropriate amount of ginger, a little cooking wine, appropriate amount of salt, appropriate amount of salad oil

Method: 1. Cut the tenderloin into 3 mm thick slices, then lightly smash each piece with the spine of the knife horizontally and vertically, so that the meat is softer.

2. Then put it in a basin, add salt and cooking wine and marinate for 10 minutes.

3. Add a little water to the dry starch and mix it with your hands. Because there is less water, the starch will feel very resistant. Use your hands to stir up the starch paste. Add a small spoonful of cooking oil to make the fried skin crispier. and smooth

4. Pour the starch paste into the meat slices and gently grasp it evenly so that the meat slices are evenly coated with the starch paste. When you pick up the wrapped meat slices, you will see obvious starch paste. If the starch paste cannot be hung on it, it means the starch paste is too thin. You can try again. Add some dry starch and mix well

5. Pour oil into the pot and heat it up to 50% to 60% over high heat (the meat slices will have dense bubbles when put in). Unfold the meat slices one by one and fry until the outside is slightly hard and the shell changes color. Take it out and crack it open with a spoon. Adhesive part

6. Reheat the oil in the pot until it is 70% to 80% hot, that is, there is no more crackling water in the pot (water will break out of the meat slices during the first frying) and the oil surface is slightly smokey (the pot meat must be It needs to be re-fried to be crispy on the outside and tender on the inside), pour all the fried meat slices into the first fried meat and fry until it is colored, take it out 7. Put the tomato sauce, sugar, vinegar, a little salt and a spoonful of water into a bowl and mix well. tomato juice

8. Put a little oil in the wok, then add the onion and ginger and stir-fry until fragrant.

9. Then add tomato sauce and stir-fry over low heat to bring out the aroma and color. When the sauce becomes thicker

10. Pour in the fried tenderloin and stir-fry quickly to coat with the sauce. Turn off the heat immediately and sprinkle coriander on the plate.

Stir-fried Pork Tenderloin with Coriander

Material preparation: 100 grams of pork tenderloin, 5 grams of refined salt, starch, a little meat tenderizer, 50 grams of coriander, 3 grams of cooking wine, onions, ginger, a little garlic, pepper, vinegar, appropriate amount of sesame oil

Method: 1. 1. Cut the meat into shreds; freeze it first. To cut pork tenderloin into thin shreds, the requirements for the shreds are: 6 cm long and 0.3 cm in diameter. Without a certain foundation of knife skills, it is difficult to cut such shreds. If you freeze the meat first and then cut it, it won't be difficult. At home, I select a piece of pork tenderloin in advance, wash it first, then cut it into 6 cm long strips, and freeze it in the refrigerator. My refrigerator needs to freeze for 8 hours. I freeze it on the weekend night and cut it into pieces the next morning. Silk. Freeze the tenderloin, first cut into 0.3cm thick slices, then cut into 0.3cm wide strips

2. 2. Smooth meat; tender meat powder. 1) Using meat tenderizer to starch shredded pork is more convenient at home than using egg white to starch shredded pork, and no egg yolk is wasted. 2) Since this dish requires the finished dish to be white, after the shredded pork is cut, the blood must be washed away with water and drained before sizing. 3) For dishes that do not require the shredded meat to be white, never wash the shredded meat or sliced meat. Washing away the original juice of the meat will lose most of the tenderness and meaty aroma, and the meat will taste raw but not tender. ! This is one reason why the meat in restaurants is fresher than at home. 4) Before sizing the shredded pork, the base flavor must be added first. Otherwise, it will be difficult to add flavor after basting, because there is an extra layer of protective film on the outside of the shredded meat. Only the shredded pork that has been drained of water can get the best flavor. The base flavor includes a little salt, cooking wine, and pepper. Sprinkle it on the shredded meat. Be sure to spread it evenly until it sticks to your hands. Otherwise, the shredded meat will not stick to the tender meat powder. 5) After the shredded pork is seasoned, let it sit for 1-2 minutes before sizing it. Starching the shredded pork is a very critical step in this dish, and is also the key to other shredded pork dishes, such as fish-flavored shredded pork, Beijing sauce shredded pork, etc. 6) How to use meat tenderizer to sizing meat. This is related to the meat tenderizer we buy. Different brands use different proportions of meat tenderizer per kilogram of shredded meat. The meat tenderizer on the market now is generally 500 grams of shredded pork. 5-15 grams of meat tenderizer powder. There is a simple way to get it right, just add the amount of salt to the stir-fry every time you add the meat tenderizer. 7) After flavoring the shredded meat, add 1/10 of the weight of the shredded meat with water, about 2 tablespoons for this dish, because the meat tenderizer powder needs to undergo a physical and chemical reaction through water to tenderize the meat.

3. 30% to 40% hot; the meat will be silky and smooth. Take out the shredded pork that has been chilled in the refrigerator for 30 minutes and starched, and prepare the oil. Put the pot on the fire, pour in a wide amount of oil, about 2-4 times the volume of the shredded pork. When the oil temperature is 40% hot, pour in the shredded pork. Wait for a while without touching the shredded pork. Wait until the starch and shredded pork become When the fat oozes out of the shredded meat and the starch paste seep together, and the shredded meat turns white, use chopsticks to break it up. When the whole shredded meat turns white, you can remove it to control the oil. The way to judge the temperature of 40% hot oil is to place your hand 10 centimeters above the oil surface to feel the hot hand. The temperature of 10% oil is about 30 degrees, and the temperature of 40% oil is 120 degrees.

4. 4. Coriander stalks; remove leaves, shred ginger; slice garlic, green onions; remove core

5. To cut green onions, first cut the green onions into white and cut them in the middle. After removing the core, cut with a diagonal knife. All these ingredients account for about 1/10-1/15 of the volume of shredded pork. This is a small experience in side dishes.

6. 5. Pepper; a little vinegar, salt and oil; put them in advance, if one is missing, it won’t work.

7. Because the coriander stems and eyebrow scallions must be kept fragrant and tender, put the cilantro stems and eyebrow scallions on a plate, and sprinkle salt, MSG, sesame oil, pepper, and a little vinegar on them. Be prepared for a quick stir-fry. Sprinkle a little water on the coriander stalks to prevent them from being stir-fried later, and then dry the coriander stalks. The sprinkled water will be dried in the hot pan just when the vegetables are cooked.

8. 6. Turn on high heat; if you want to stir-fry, remove from the pot and serve within ten seconds. When ready to stir-fry, first use low heat to sauté the shredded ginger and garlic slices until fragrant, then turn up the heat and pour in the smooth shredded pork and stir-fry until loose. Add coriander stalks, green onion and stir-fry evenly before turning off the heat and removing from the pan. The whole frying time is about 10 seconds

Salt and pepper tenderloin

Material preparation: 100 grams of tenderloin, 1 egg, appropriate amount of starch, 500 grams of cooking oil (50 grams of actual oil consumption), 1 tsp of sesame oil, 1 tsp of salt and pepper, 0.5 tsp of MSG

Method: 1. Wash the tenderloin and cut into thick slices, pat the meat slices loosely with a knife;

2. Crack the eggs into the tenderloin slices, add starch and mix well;

3. Heat oil in a pot until it is 60% hot. Fry the tenderloin until golden in color. Remove it and pour the remaining oil in the pot into a basin.

4. Leave a little oil in the pot, add the fried tenderloin and stir-fry several times, then add salt and pepper, MSG, pour in sesame oil and stir-fry evenly.

Tips: Golden in color, charred on the outside and tender on the inside. Be sure to use a knife to loosen the tenderloin so that the meat is not easy to roll up and can be easily flavored; be sure to use medium heat when frying the meat.

Sesame Tenderloin Sticks

Ingredients: 500 grams of Pork Center Lion, washed and drained, 1/3 teaspoon of salt, 1 tablespoon of Shaoxing wine, 1 tablespoon of Jinlan dark soy sauce, 2 tablespoons of olive oil, 3-4 teaspoons of ginger slices, 1/3 tsp pepper powder, 1 star anise, 2 cloves, 1 tbsp ketchup, 3 tbsp water, 1 tbsp sugar. 1 tsp chili oil, 1 tsp sesame oil, 1 tbsp raw sesame seeds. Note: 1 tablespoon = 15 ml = 1 Tablespoon, 1 teaspoon = 5 ml = 1 Teaspoon.

Method: Cut the tenderloin into thick shreds 7 cm long and 0.4 cm thick, then add all 2 ingredients, pinch evenly with your hands and marinate for 20 minutes. Saute raw sesame seeds over low heat until fragrant and set aside. Put a non-stick pan on the stove over high heat, add 2 tablespoons of olive oil, then add the tenderloin and stir-fry until there is no moisture and the outside is charred and fragrant. Then add ginger slices, pepper powder, star anise and cloves and stir-fry until fragrant. Then add the remaining 3 ingredients and stir-fry until the sauce is thick and dry. Turn off the heat, add chili oil and sesame oil and stir-fry. Dish out the tenderloin. meat, then mix with fried sesame seeds.

Pork tenderloin with tomato sauce

Material preparation: 300g pork tenderloin, 1 egg, 50g tomato sauce, 5g white sesame seeds, 2g MSG, 20g starch, 1 spoon salt, 3g pepper

Method: 1. Cut the tenderloin into strips and then into sections, about thumb size

2. Separate egg yolks and egg whites

3. Put the tenderloin segments in a bowl, add egg white, starch, a small spoonful of salt, a little MSG, and appropriate amount of pepper, mix well, and marinate for ten minutes.

4. Pour the marinated tenderloin into the oil pan and fry until golden brown. Set aside. 5. Leave oil in the pan, pour in an appropriate amount of tomato sauce, sprinkle with a little white sesame seeds, add an appropriate amount of sugar, and cook over low heat. Cook the sauce until it bubbles, then add half a bowl of water, turn up the heat and cook until it reaches the consistency shown in the picture, add the previously fried tenderloin and stir-fry 6. Stir-fry until the sauce is evenly covered, and remove from the pan !

Northeastern Sliced Pork Section

Material preparation: 3 taels of pork tenderloin, 1 carrot, 1 green pepper, 4 tablespoons of starch, half a green onion

Method: 1. Cut the pork tenderloin into 1-2 cm strips, add 4 tablespoons of starch, 1 tablespoon of flour, 1 tablespoon of egg white, add salt and cooking wine, fry evenly, and fry until golden, ready to be fried again.

2. Carrots can also be used and set aside for later use.

3. Add scallions, ginger and shallots to the base oil, add light soy sauce, peppercorns, salt, and add the fried meat pieces.

4. Add green pepper, garlic, MSG, water starch to thicken the pot and serve.