Soft-Fried Pork Tenderloin
Beijing-style Soft-Fried Pork Tenderloin: marinated pork tenderloin coated in egg foam batter and deep-fried until tender, served with Sichuan peppercorn salt for dipping.
Ingredients
Pork tenderloin (washed and cut into thin slices 4 cm long and 2 cm wide)
200 g
Eggs (use only the whites, whipped into foam)
4
MSG (monosodium glutamate)
2 g
Cooking wine
30 g
Dry starch (added to the egg white batter)
30 g
Salt (for marinating the pork tenderloin)
a pinch
Sesame oil (drizzled on after frying)
10 g
Sichuan pepper salt (for dipping)
1 plate
Lard (oil for deep-frying)
1000 g
Instructions
1
Marinate the meat slices
Wash the pork tenderloin and cut it into thin slices 4 cm long and 2 cm wide. Place in a bowl, add salt, MSG, and cooking wine, mix well, and marinate until the seasonings are absorbed.
2
Make the egg foam batter
Pour the egg whites into a bowl and whip continuously with chopsticks in one direction until foamy and a chopstick can stand upright in the foam. Then add the dry starch and keep stirring in the same direction until evenly combined to form the egg foam batter.
3
Deep-fry
Heat a wok over the fire and bring the lard to about half-hot (medium temperature). Coat the pork tenderloin slices one by one with the egg foam batter and carefully lower them into the oil. Gently turn with chopsticks and fry for about 5 minutes until cooked through, then remove and arrange on a plate. Drizzle with sesame oil and serve hot with Sichuan pepper salt on the side for dipping.
