The most authentic way to deep-fry pork tenderloin

Pork tenderloin is one of the top meat ingredients. The meat is very delicious and is also good for the human body. The tenderloin is the meat from the animal's spine, which has the effects of nourishing the kidneys and blood, nourishing yin and yang, treating physical weakness, treating constipation, etc. There are many ways to cook pork tenderloin, and dry-fried pork tenderloin is a very famous one. Here I will introduce the most authentic way to cook dry-fried pork tenderloin.

Method 1:

Step 1: Wash the tenderloin; carefully cut off the fascia on the back of the tenderloin with a knife; cut the tenderloin into 5 to 6 cm long pieces, cut into slices of appropriate thickness with a knife, and then cut into strips with a knife.

Step 2 Put the pork shreds into a bowl, add salad oil, salt, white pepper, and beef powder; stir well and marinate for more than 1 hour; beat in 2 eggs

Step 3: Add flour; stir evenly until the shredded pork is covered with batter; heat the pan, pour in oil, heat the oil to 70%, add the shredded pork one by one, fry until golden brown, remove from the pan and drain the oil.

Cooking Tips

Cut the tenderloin into small pieces to make it more flavorful

Marinate the tenderloin for more than 1 hour so that it can be flavored. Add a little salad oil to marinate to make the tenderloin soft and tender.

After the pork tenderloin is marinated, add eggs and flour and coat it with batter. It will be crispy and delicious when fried.

Method 2 for deep-frying tenderloin:

1. Cut the tenderloin into 2 cm wide and 0.5 cm thick slices

2. Add salt, pepper and cooking wine and marinate for 15 minutes

3. Mix egg liquid, flour, starch and a little oil into a paste, add the tenderloin strips and mix well for later use

4. Heat oil in a pan until 60-70% hot, add tenderloin strips and fry until golden brown.

5. Remove and set aside

6. Increase the oil temperature, add the tenderloin and fry again until crispy on the outside and tender on the inside. Remove from the oil and place on a plate. Serve with some salt and pepper or ketchup.

How to prepare the paste for deep-fried pork tenderloin:

Coating with batter is a commonly used cooking technique in my country, which is usually called "dressing" in the industry. It means coating the surface of the raw materials with a layer of batter like clothes after being processed by the knife. Because the temperature of the raw materials is relatively high when frying, the batter will immediately solidify into a protective layer after being heated, so that the raw materials will not directly contact the high-temperature oil. In this way, the moisture and freshness of the ingredients can be maintained, and the nutrients will not be lost, so the dishes prepared can be loose, tender, fragrant and crispy. Increase the beauty of the shape and color of the dishes and increase the nutritional value.

There are many types of batter, the more commonly used ones are the following: 1. Egg white paste, also called egg white paste, is made from egg white and water starch. It can also be made with eggs, flour and water. You can also add an appropriate amount of baking powder to help it rise. The egg white does not need to be beaten during the production process. Just stir it evenly into the flour and starch. It is generally suitable for soft frying, such as soft fried fish strips, soft fried mushrooms, etc. 2. Egg foam paste is also called Korean paste or snow-covered paste. Use chopsticks to beat the egg white in one direction until bubbles form and the chopsticks can stand upright in the egg white. Then add dry starch and mix into a paste. The dishes made with it have a full appearance and a soft texture on the outside and tender on the inside. It is generally used for special deep-frying, such as: Korean prawns, silver squid strips, etc. It can also be used for poultry and fruits, such as: Korean chicken legs, fried lamb tails, bananas stuffed with sand, etc. When making egg foam batter, in addition to the beating technique, you must also pay attention to adding starch, otherwise the batter will easily produce water and the dish will be difficult to make.