Gold Coin Meat
A traditional Jiangsu dish made with sliced and marinated pork tenderloin, pan-fried to a golden-white color with a fresh, crisp, and tender flavor.
Ingredients
Pork tenderloin (cut into small pieces from the end, each piece weighing about 10g, pounded into small thin round slices)
500g
Egg whites (mixed with wet starch to form an egg batter)
120g
Cooked lard (for frying)
50g
Cooking wine (for preparing the marinade)
50g
Salt (for preparing the marinade)
3g
MSG (for preparing the marinade)
5g
Wet starch (mixed with egg whites to form an egg batter)
30g
Spicy soy sauce (added while cooking)
10g
Minced scallion and ginger (for preparing the marinade)
8g each
Instructions
1
Cutting and Marinating
Cut the pork tenderloin into small pieces from the end, each weighing about 10g. Use a knife to pound each piece into a small thin round slice about 5cm in diameter. Dip the sliced meat pieces one by one into the marinade made of cooking wine, salt, MSG, and minced scallion and ginger, then remove and marinate for 5 minutes.
2
Coating with Batter
Take the marinated small meat pieces and dip them into the egg batter made of egg whites and wet starch, then place them on a plate.
3
Frying
Heat a wok over the fire, add lard, and fry the pork tenderloin until golden brown. Add the spicy soy sauce and stir-fry evenly until done.
