Chrysanthemum tenderloin, named because its finished product resembles a chrysanthemum. It is a traditional local dish in Guangdong Province and belongs to the Cantonese cuisine family. Cut the pork tenderloin into 8-minute thick slices, cut it into a cross knife (about 5 minutes deep), change it to a 5-minute square piece, and sizing it. Cut the green onion, ginger and dried chili pepper into strips. Heat the wok with oil, slide the pork cubes over the top and drain the oil. Then sauté the onion ginger and dried chili peppers to create the aroma, then add the meat pieces, cook the wine, add fine salt, sugar, stir-fry well, drizzle with red oil, and get out of the pot.
Chrysanthemum tenderloin
To prepare the chrysanthemum tenderloin:
1, ingredient preparation: tenderloin 300g, starch appropriate amount, corn oil appropriate amount, tomato sauce 2 spoons, sugar 1/2 spoon, rice vinegar appropriate amount, white water 100ml; the tenderloin, wash, cut 0.5cm thick slices, the first knife and the second knife, cut to the bottom, do not cut, the third cut off. The three pieces are in a group to form the shape of a book page; close the "book page" and cut the meat slice of the book page longitudinally, and do not cut at the joint. A piece of chrysanthemum meat is cut, and the sticky meat is gently peeled off and evenly dipped in dry starch.
Change the knife
Dip evenly in dry starch
2: Put oil in the pan, heat to 80%, cut a group of meat, circle into a chrysanthemum shape and fry; fry for 4-5 minutes, fish out.
Heat oil in a pan until 80% heat
Fry for 4-5 minutes and remove
3: Mix a portion of wet starch, start the pot, put white water, tomato sauce, sugar, stir well, pour in the wet starch to outline, pour the tomato juice on the chrysanthemum tenderloin.
Pour tomato juice over the chrysanthemum tenderloin
4. Plating.
Plating