Ingredients: Pork tenderloin 400g, walnut 200g, egg white 120g, green onion 10g, ginger 10g, parsley 150g.
Seasoning: 100 grams of Golden Crown Garden Peanut Blending Oil, 25 grams of Golden Delicious Garden Wine, 1 gram of Golden Crown Garden Pepper, 1 gram of Golden Delicious Garden Spice, 5 grams of salt, 2 grams of MSG, 2 grams of white granulated sugar, 30 grams of pea starch, 15 sesame oils g
1. Will the onion, ginger smashed, juice with cooking wine; parsley choose to clean; tenderloin meat ribs, cut into 6 cm wide, 3 cm wide slices, add onion ginger wine sauce, allspice, pepper, salt, White sugar and monosodium glutamate are mixed and marinated. Use egg white and dry starch to homogenize the pulp.
2. Walnuts are boiled with open blisters for 5 minutes, peeled off (be careful not to break up), and drained into the pan to fry the crisps; spread the loin pieces on a wooden board and place the defrosted walnuts on one end of the loin pieces. Roll the loin pieces into a roughly 2 cm thick roll and place it in the pan.
3. Eggs are chopped with chopsticks and put in a proper amount of dry starch to make a paste.
4. When the peanut oil is burned, heat the loin one by one and put it on a snowflake paste. Fry it into a pan and fry it until it is golden brown. Remove it and put it in the pan. Put around the parsley and topped with sesame oil.