Description:The style of cooking is classified: Shandong cuisine | Pork | Suit the taste of both old and young Taste: Fragrant Make the degree of difficulty : Cut the mound (elementary ) Make time: 30 minutes The materials: Pig's lean pork taken from under the... Yan's explosion tenderloin

• The style of cooking is classified: Shandong cuisine | Pork | Suit the taste of both old and young
• Taste: Fragrant
• Make the degree of difficulty : Cut the mound (elementary )
• Make time: 30 minutes

• The materials: Pig's lean pork taken from under the spinal column of a hog is 250 grams
• Condiment : The egg is clear 25 grams, 100 grams of coriander, starch (broad bean) 13 grams, 3 for 5 grams of yellow rice or millet wine , 2 grams of chives , 40 grams , 10 grams of gingers , 2 grams of white pepper , 10 grams of garlics , 10 grams of sesame oil , 5 grams of vinegar , salt of lard (refine )
• Yan's explosion tenderloin method:
• 1, remove pig's tenderloin the muscle membrane, cuts 3.3 centimetres long, thin slice 2.5 centimetres wide;
  2, put the tenderloin slice in the cold water to soak , pull out after the meat slices are white, crowding 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, keep on file the oil in the spoon , burn when 70% is hot, pour tenderloin stretch , coriander section , spring onions ginger silk , garlic slice , clear soup into to turn over and fry several times rapidly, drench the sesame oil and hold into it in the plate.
• Note:
• Pig's lean pork taken from under the spinal column of a hog powder is white, the coriander is dark green, set each other off green in vain, tender and fresh and cool, fragrant and strong, and there is fragrant piquancy of pepper powder. It celebrates the New Year to be often dish!