From then on, I fell in love with sweet and sour taste --- sweet and sour tenderloin(cong ci ai shang tang cu wei tang cu li ji rou )

From then on, I fell in love with sweet and sour taste --- sweet and sour tenderloin

Introduction:

"Alias: Tongji, Yingji, Meirou, cucumbers, waiji and Liji. 1. When processing Liji, the tendons and membranes attached to the meat must be removed first, otherwise it will not be easy to cut and taste bad. 2. Tender and gluten free, all lean meat with good processability, can be sliced, shredded, diced, fried, distilled, fried and fried. 3. The pork should be cut obliquely. The meat quality of the pork is relatively fine and has few tendons. If the pork is cut crosswise, it will become messy and scattered after being fried. If the pork is cut obliquely, it will not be broken and will not be stuffed. The pork should not be soaked in water for a long time. 4. Don't wash pork with hot water before cooking, because pork contains a kind of muscle soluble protein, which is easy to dissolve in water above 15 ℃. If it is soaked in hot water, it will lose a lot of nutrients, and the taste is not good. 5. Pork should be cooked, because sometimes there are parasites in pork. If it is eaten raw or not fully prepared, there may be hookworms in the liver or brain. "

Production steps:

Materials required:

Pork tenderloin: moderate

Salt: right amount

Tomato sauce: right amount

Raw powder: appropriate amount

Egg white: right amount

Pepper: right amount

Cooking wine: moderate

Scallion: right amount

Sugar: right amount

Sesame: right amount

Ginger powder: appropriate amount

matters needing attention:

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Cong Ci Ai Shang Tang Cu Wei Tang Cu Li Ji Rou