Where is the pork tenderloin?

Pork tenderloin is a tender meat on the inside of pig spine. Big tenderloin and small tenderloin, big tenderloin is covered with ribs outside the lean meat connected with big ribs. Usually, the big row of bones is tenderloin, and the small tenderloin is a muscle on the inside of the spine, which is relatively small and tender. Pork is one of the important animal foods on people's table at present. Its meat is tender and easy to digest. Pork tenderloin is divided into outer tenderloin and tenderloin. In the back position, the outer ridge is above the back and runs through the whole back, so it is also called tongji, shoulder pole meat and hard ridge, which is tender and lean meat; The tenderloin is located on the lower side of the outer ridge, which is the most tender meat, long and round, with a slightly thin end. Because the tenderloin is too small, the lateral tenderloin is often used instead of the tenderloin when cooking.

1. When processing tenderloin, you must first remove the tendons and membranes attached to the meat, otherwise it will not only be difficult to cut, but also taste bad;

2. Tenderness but not tendon, all lean meat, good processability, slicing, shredding, dicing, frying, distilling, frying and frying;

3. Pork should be cut obliquely. Pork is thin and weak. For example, if it is crosscut, it will become messy after cooking. If it is cut obliquely, it will not break or plug. Pork should not be soaked in water for a long time;

4. Do not wash pork with hot water before cooking, because pork contains a myoglobin substance, which is easily dissolved in water above 15 degrees Celsius. If you soak in hot water, you will lose a lot of nutrients and taste bad.

Pepper and salt tenderloin

Materials:

250g tenderloin, 2 eggs, starch, cooking wine, ginger slices 10g, onion segments 10g, and proper amount of salt, oil and salt and pepper.

Practice: 1, cut tenderloin into thick slices of about 1 cm.

2. Gently cross the sides of each piece of meat with a knife.

3. Cut the meat into strips of about 1 cm.

4. Put the cut tenderloin into a bowl, add cooking wine, ginger, onion and appropriate amount of salt, and marinate for 10 minute.

5. Mix eggs, starch, oil and a little salt into an egg paste with proper consistency. Put the marinated tenderloin into the egg paste and mix well.

6. Put enough oil in the pot. When it is 60% hot, put the tenderloin into the oil one by one, fry it until it is light yellow, then take it out and drain the oil.

7. After frying all the tenderloin, heat the oil in the pan to 70% heat, then put all the tenderloin strips in the oil pan again, fry until golden brown, and suck up the oil with kitchen paper.

8. Put the fried tenderloin on a plate, sprinkle with salt and pepper or dip a small plate with the right amount of salt and pepper.