1. When processing tenderloin, you must first remove the tendons and membranes attached to the meat, otherwise it will not only be difficult to cut, but also taste bad.
2. Pork should be cut obliquely. Pork is thin and weak. For example, it will become messy after being fried. For example, it won't break when you cut it diagonally, and it won't stuff when you eat it. Pork should not be soaked in water for a long time.
3, pork should be cooked, because sometimes there are parasites in pork, if eaten raw or not fully conditioned, there may be hookworms parasitic in the liver or brain.
When buying tenderloin, it is required to be ruddy in color, transparent in meat quality, tight in texture, elastic, and can recover quickly after being pressed by hand, which has the unique flavor of pork.
Preservation method of tenderloin: If the family needs to preserve tenderloin, it can be put in a fresh-keeping box, sprinkled with a little Shaoxing wine, covered and put in the freezer. Can be stored for 1-2 days without deterioration. If it needs to be preserved for a long time, you need to wrap the tenderloin with plastic wrap and put it in the freezer, which can generally be preserved for one month without deterioration.
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