Pork tenderloin refers to the strip tender meat inside the pig spine, which is divided into big tenderloin and small tenderloin. Tenderloin is lean meat connected with big ribs and covered with tendons. Usually we eat the meat from the big ribs. The small waist is a muscle inside the spine, which is relatively small and tender.

Pepper and salt fillet is a very common dish. Let me share my approach:

1. Preparation materials: tenderloin (small tenderloin is better and tender), pepper, custard powder, chicken essence, monosodium glutamate, sugar, salt, ginger, onion, oil, cooking wine, flour, eggs and salt and pepper powder.

2. Chop the ginger onion and soak it in cooking wine.

3. Cut the tenderloin into small strips.

4. Put pepper, chicken essence, monosodium glutamate, salt and sugar into the cut tenderloin and marinate for ten minutes.

5. Marinate the tenderloin, beat in the egg white, grab it evenly, put it in custard powder, stir it evenly, and finally coat it with flour for later use.

6. Heat the oil from the pan, the oil temperature is 60%, pour the tenderloin wrapped in flour and fry it.

7. When fried until golden brown floats, scoop up the drained oil and sprinkle with salt and pepper powder, and the delicious salt and pepper tenderloin is ready.