Description:The style of cooking is classified: Shandong cuisine | Snack | Suit the taste of both old and young Taste: Salty and fragrant Make the degree of difficulty : Cut the mound (elementary ) Make time: 10 minutes The materials: Pig's lean pork taken from... Yan's explosion tenderloin

• The style of cooking is classified: Shandong cuisine | Snack | Suit the taste of both old and young
• Taste: Salty and fragrant
• Make the degree of difficulty : Cut the mound (elementary )
• Make time: 10 minutes

• The materials: Pig's lean pork taken from under the spinal column of a hog 250 grams of eggs and 25 grams of clear 100 grams of starch of coriander (broad bean ) and 13 grams
• Condiment : Yellow rice or millet wine 5 grams of chives and 2 grams of lard (refine) 40 grams of ginger and 10 grams of white pepper and 2 grams of garlics and 10 grams of sesame oil and 10 grams of vinegar and 5 grams of salt and 3 grams of gourmet powder and 4 grams are each right amount
• Yan's explosion tenderloin method:
• 1. Remove pig's tenderloin the muscle membrane, cut 3.3 centimetres long, thin slice 2.5 centimetres wide;
  
  2. Put the tenderloin stretch in the cold water to soak, pull out after the meat slices are white, crowd water, it is very reserve to add the yellow rice or millet wine , gourmet powder , refined salt , clear , wet starch thick liquid of egg;
  
  3. Select the coriander to wash clean, cut section 2.5 centimetres long;
  
  4. The spring onions , ginger shred , the garlic is cut into slices;
  
  5. Add 25 milliliters of clear soup , gourmet powder , salt , vinegar , pepper powder , yellow rice or millet wine to adjust into a clear juice in the bowl;
  
  6. The round-bottomed frying pan is put on the very hot oven, put the well done lard, cook it when 30%-40% is well done , put into fine tenderloin one of thick liquid, pull out after the tenderloin slice slips and floats scatteredly , accuse of the net oil;
  
  7. Spoon keep on file oil, is it when being hot , pour to 70% into tenderloin stretch , coriander section , spring onions ginger silk , garlic block , clear soup translate and fry several times to cook, drench the sesame oil and hold into it in the plate
  
  
• Note:
• 1. Can change water several times while steeping the meat slices , it is good to make the meat slices white;
  
  2. You had better select the coriander stem for use . Can't cross water and wilt while frying , can adopt the method to mix the ginger silk of spring onions , garlic stretch , coriander thoroughly together ;
  
  3. Because there is lubricating oil course , need to prepare 750 grams of well done lard