How to make Qinghai hot and sour pork tenderloin

Qinghai Hot and Sour Pork Tenderloin is a specialty food in Qinghai. It is made mainly from pork tenderloin, and is seasoned with chili, soy sauce, garlic and other condiments. This kind of food not only tastes very good, but is also good for the human body. It can nourish the kidneys and spleen, improve the body's immunity, etc. If you master the method, you can make this delicacy at home. Here I will introduce the methods of making Qinghai spicy and sour pork tenderloin.

Method 1:

Ingredients: 250g pork tenderloin

Accessories: Starch (broad bean) 12g

Seasoning: 20g soy sauce, 5g chili (red, sharp, dry), 20g vinegar, 5g garlic, 5g salt, 2g Sichuan pepper, 5g ginger, 10g shallot, 35g lard (refined), as appropriate

How to make spicy and sour tenderloin:

1. Remove the fascia from the tenderloin and cut it into 1.5 cm cubes;

2. Add cooked lard, a little soy sauce, minced ginger and pepper powder to the diced meat, and stir with water starch into a hard paste;

3. Add 100 ml of broth, salt and soy sauce to water starch to make juice;

4. Cut the scallion into horse ear shapes, slice the garlic, soak the chili until soft and cut into strips for later use;

5. Place the wok on the fire, add cooked lard, heat the oil until it is 60% hot, put the mixed tenderloin into the oil spoon, and remove it when it shrinks;

6. Tear the meat into natural shapes with your hands (do not tear the meat pieces too big);

7. When the oil temperature rises to 80% hot, fry until cooked through;

8. When the oil temperature reaches 100% hot, put the tenderloin in a spoon to pat it to absorb the color, quickly remove it from the oil, and fry it for later use;

9. Leave some oil in the wok, put the chili strips, onion and garlic into the wok, and cook with vinegar. Then pour in the mixed juice. After it boils, add clear oil, then pour the fried tenderloin into the wok, turn it over a few times so that the tenderloin is all coated with the sauce, and then serve on a plate.

Method 2:

1/12 piece of tenderloin (lean meat is also OK) washed

2/12 Cut the meat diagonally along the grain into strips

3/12 Add two eggs, four spoons of starch, and one spoon of pepper powder and mix well

4/12 Heat the oil until bubbles appear when you put chopsticks in the pan. Then add the meat, piece by piece.

5/12 Fry until golden brown

6/12 Take out and fry again (this will make it crispier)

7/12 Prepare the auxiliary materials

8/12 water starch with vinegar, soy sauce

9/12 Heat the pan with cold oil and sauté ginger and garlic

10/12 Add the auxiliary ingredients and stir fry, then add the sauce. If it is bland, add some salt

11/12 Pour over the fried tenderloin

Tenderloin nutrition:

It can provide the human body with high-quality protein and essential fatty acids, as well as hemoglobin (organic iron) and cysteine ​​which promotes iron absorption, and can improve iron deficiency anemia. In addition, every 100 grams of tenderloin contains 20 grams of protein, 0.7 grams of carbohydrates, 5 micrograms of vitamin A, 0.59 micrograms of vitamin E, 55 grams of cholesterol, 317 milligrams of potassium, 43.2 milligrams of sodium, 6 milligrams of calcium, 28 milligrams of magnesium, 1.5 milligrams of iron, 0.03 milligrams of manganese, 2.3 milligrams of zinc, 0.16 milligrams of copper, 184 milligrams of phosphorus, 5.25 micrograms of selenium, 8.3 micrograms of folic acid and other nutrients. Therefore, the nutritional value of tenderloin is so high.