Phoenix Tenderloin

Name: Phoenix Tenderloin
Cuisine: Chinese
Ingredients: 300 g Pork tenderloin (cut and pounded into coin-shaped thick slices); 100 g Sweet green pepper (sliced); 100 g Carrot (sliced into rounds); 6 Eggs (for steaming red and yellow cakes); 25 g Flour; 50 g Cooked chicken breast (cut into feather shapes); 50 g Rehydrated shiitake mushrooms (cut into thin strips); 25 g Rehydrated shark fin needles; 1 Green radish (carved into a phoenix head); 75 g Chicken and shrimp paste; 25 g Tofu (mashed into a paste); 25 g Finely chopped scallion; 10 g Cooking wine; 15 g Finely chopped ginger; 150 ml Chicken broth; 5 g MSG; 50 g Tomato chili oil; 2 Cherries; 25 g Water starch slurry; 15 g Ground sesame; 250 g Soybean oil; Food coloring (for dyeing eggs), to taste; Water arrowroot starch, to taste

Korean-style decorative dish: pan-fry pork tenderloin until golden brown, skewer with sweet green bell peppers and carrots, then arrange the skewers over steamed multicolored phoenix-shaped side dishes.

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Ingredients

Pork tenderloin (cut and pounded into coin-shaped thick slices) 300 g

Sweet green pepper (sliced) 100 g

Carrot (sliced into rounds) 100 g

Eggs (for steaming red and yellow cakes) 6

Flour 25 g

Cooked chicken breast (cut into feather shapes) 50 g

Rehydrated shiitake mushrooms (cut into thin strips) 50 g

Rehydrated shark fin needles 25 g

Green radish (carved into a phoenix head) 1

Chicken and shrimp paste 75 g

Tofu (mashed into a paste) 25 g

Finely chopped scallion 25 g

Cooking wine 10 g

Finely chopped ginger 15 g

Chicken broth 150 ml

MSG 5 g

Tomato chili oil 50 g

Cherries 2

Water starch slurry 25 g

Ground sesame 15 g

Soybean oil 250 g

Food coloring (for dyeing eggs) to taste

Water arrowroot starch to taste

Instructions

Shaping the phoenix

Combine the chicken and shrimp paste with salt, MSG, finely chopped scallion, minced ginger, and mashed tofu; mix thoroughly until it becomes cohesive. Shape it on a plate into a phoenix with spread wings. Divide the eggs between two bowls; add food coloring, water arrowroot starch, and salt to each, beat well, and steam them into red and yellow cakes. Once cooled, use a small knife to cut them into feather-shaped pieces. Cut the shiitake mushrooms into thin strips, the chicken breast into feather-shaped pieces, and carve the green radish into a phoenix head. Arrange the egg cakes, mushrooms, chicken, and shark fin needles in layers beside the shrimp-paste body to form a complete five-color phoenix, then steam until cooked through.

Marinating the tenderloin

Wash the pork tenderloin slices, remove all silverskin, and cut/pound them into coin-shaped thick slices. Place them in a bowl, add chopped scallion, minced ginger, cooking wine, salt, and MSG, and marinate until seasoned. Coat them with dry flour and then dip in egg wash.

Pan-frying the tenderloin slices

Heat a wok and add soybean oil. When the oil reaches about 30% hot, dip the coin-shaped tenderloin slices in egg batter and carefully place them into the pan one by one to pan-fry. Once both sides turn golden brown, remove and drain off excess oil.

Skewering

Leave a small amount of oil in the wok and heat it. Add the sweet green pepper slices and carrot rounds, briefly stir-fry to coat with oil, then remove. Thread the sweet green pepper, carrot, and tenderloin slices alternately onto skewers.

Reducing the sauce

Heat a wok with a little oil and stir-fry the chopped scallion and minced ginger. Add the chicken broth, salt, and MSG, then place in the tenderloin skewers to simmer. When the sauce has reduced to almost dry, drizzle in the tomato chili oil.

Plating

Remove the steamed phoenix body and place it at one end of a fish-shaped platter; attach the phoenix head. Pull the skewers out of the tenderloin pieces and arrange them in three rows behind the phoenix body as a long tail. Slice a hard-boiled egg into three pieces, place half a cherry in the middle, and set it at the end of the tail. Pour the remaining sauce from the wok over the dish, sprinkle evenly with ground sesame, and serve.