sauté fillet with thick gravy

150g of pork tenderloin, 25g of egg white, 25g of cucumber, 300g of soybean oil (50g in actual consumption), 3g of refined salt, 1g of green onion, 2g of monosodium glutamate, 10g of sesame oil and 25g of starch. Production method: 1. Remove fascia from pork tenderloin, cut it into pieces, put it in clear water to rinse the blood foam, squeeze out the water, add 1g of salt, 12.5g of starch and egg white, and thicken the tenderloin slices for later use. 2, garlic peeled, washed and sliced; Wash cucumber and slice it. 3. Put the salt, monosodium glutamate, onion slices, garlic slices, cucumber slices, starch and 150 ml of water into a bowl and blend them into powder syrup. 4. Heat the wok, add the soybean oil, heat it to 30%, add the good fillet, spread it with chopsticks, remove it when cooked, and pour the remaining oil into the oil tank. 5. In the wok, pour the sliced pork tenderloin that has slipped over the oil, heat it, add the blended starch paste, stir well, and pour sesame oil on it.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)