Poached tenderloin

Ingredients: 3 eggs, 100g pork tenderloin, 1 scallion, 10g Shaoxing wine, 1.5g refined salt, 2g monosodium glutamate, 10g sesame oil, a little parsley, a small piece of pig fat oil and 1000g cooked lard (consumption is about 50g). Method: 1. Break the eggs, such as 0.5 g of salt and 1 g of monosodium glutamate, and beat them into egg liquid; Cut tenderloin and shallots into pieces, add 1 gram of Shaoxing wine, 1 gram of refined salt and 1 gram of monosodium glutamate, mix well to form stuffing, and divide into 24 portions. 2, coriander to yellow leaves, old terrier, washed with cold boiled water. 3. Heat the pan, lubricate the pan with fat oil, then pour in a tablespoon of egg liquid. When the pan is semi-condensed, add 1 portion of tenderloin stuffing, fold the egg skin in half with chopsticks (like poached eggs at home), and gently clip it on the top of the stuffing with chopsticks, making a total of 24 pieces. 4. Put lard into the original pot. When the oil temperature is 70%, fry all the prepared pork tenderloin for about 10 seconds, remove it and pour sesame oil on it. Put coriander around the back of the plate.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)