Authentic way to cook pork tenderloin in pot

Pot-fried pork tenderloin is a specialty snack in Tianjin. It is a delicious dish made with pork tenderloin and eggs as the main ingredients, and then seasoned with onions, ginger, garlic and other seasonings. This delicacy not only tastes great, but the protein, amino acids, etc. contained in the tenderloin can also help improve human immunity and strengthen the body. This delicacy can be made as long as you master the correct method and put your heart into it. Here I will introduce the authentic method of making pot-fried pork tenderloin.

Method 1:

1. Slice half a pound of pork tenderloin into thick slices, pat it with the back of a knife, add salt, pepper, sesame oil, and cooking wine, and marinate until it is tasty.

2. Mix egg flour and starch in a ratio of 3:2:1 to make egg paste (I used 2 egg yolks and 1 whole egg, about 105ml in total, about 70ml flour, and about 35ml starch) (Different noodles have different water absorption, so it is best to mix flour and starch in batches)

3. Chop the onion, ginger and garlic into large pieces, fry the vegetables in boiling water and set aside

4. After marinating the tenderloin, dip it in dry starch on both sides and heat it in a pan until it is 50% to 60% hot. Coat the tenderloin with a layer of egg liquid and fry each piece in the pan until both sides are golden brown. Remove from the pan and set aside.

5. Heat oil in a pan, stir-fry scallions, ginger, and garlic, add cooking wine, water, soy sauce, salt, chicken essence, sugar, and pepper powder for seasoning. Remove the scallions, ginger, and garlic, put the flattened tenderloin into the pan, turn to low heat for two to three minutes, and finally turn to high heat to reduce the sauce before serving.

Method 2:

Step 1

First, cut the tenderloin into strips, making sure not to make them too long. After cutting, place them in a container and pour in cooking wine (more), soy sauce, an appropriate amount of table salt (this amount should be slightly less than the final total salt amount) and MSG. Stir and marinate for 5-10 minutes.

Step 2

When marinating, cut the shallots into small shreds, then beat two eggs into a container, then pour the chopped shallots into the egg liquid, add a little bit of table salt and stir until foamy.

Step 3

Pour a small amount of cooking oil into the wok, not too hot, and quickly pour in the marinated tenderloin and liquid seasoning. Be careful not to splash out the oil and burn your skin. Quickly return to stir-fry until half cooked, remove from the pan, and serve the tenderloin and gravy separately.

Step 4

Clean the wok, pour in cooking oil and prepare to fry the eggs. After the eggs are poured into the wok, quickly and evenly sprinkle the shredded pork tenderloin on the unsolidified part of the egg surface. When the eggs are almost fried on the side sticking to the pan, turn them over and continue frying.

Step 5

When you think the other side is almost done, pour in the gravy from the previous fried pork (this will avoid having to make a separate sauce. If there is very little gravy, add some water), some soy sauce (for coloring), simmer on low heat for 5 minutes, then turn to high heat to reduce the sauce, but don't reduce it too much.

Method 3:

1/6 pork tenderloin slices, season with salt and white pepper

Chop 2/6 scallion and ginger, beat three eggs, and set aside water starch

3/6 Fried tenderloin slices, set aside

4/6 Spread the eggs in a hot pan until the eggs are slightly solidified, then add the tenderloin slices

5/6 Turn the egg over when the bottom is solidified and place on a plate when it is cooked

The last step is to sauté the chopped green onion and ginger in a pan, add soy sauce and water starch to thicken, and pour it on the eggs