Velvety Pork Slices

Velvety Pork Slices

　　Velvety Pork Slices

　　150g pork tenderloin, 25g egg white, 25g cucumber, 300g soybean oil (50g used), 3g salt, 1g green onion, 2g monosodium glutamate, 10g sesame oil, 25g starch.

　　Preparation method: 1. Remove the fascia from the pork tenderloin, slice it, rinse in clean water to remove blood foam, and squeeze out excess moisture. Add 1g salt, 12.5g starch, and egg white to the slices, then coat them evenly with the mixture as a batter and set aside. 2. Peel and wash garlic, then slice it; wash and slice the cucumber. 3. In a bowl, combine salt, monosodium glutamate, sliced green onion, garlic slices, cucumber slices, starch, and 150ml of water to make a starch-based gravy. 4. Heat a wok, add soybean oil, and heat until it reaches 30% hot. Add the coated pork slices, separate them with chopsticks, and once cooked, remove them. Pour out the remaining oil. 5. Return the cooked pork slices to the wok, heat, add the prepared gravy, stir well, drizzle with sesame oil, and serve.