Chinese Food
Xiaoyu's private kitchen: red sugar, black vinegar and pork fillet
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Today's pork fillet with brown sugar and vinegar sauce is the perfect taste I think. Fried golden tenderloin. Crispy skin wrapped in tight meat. Salty but not dry. With a sweet and sour sauce, it exudes a trace of sweetness. A sense of balance created by saltiness and sweetness. You can find a trace of freshness in the meat tendon entangled teeth. This is the perfect match. WeChat official account - small private kitchen.
Cooking ingredients
Cooking Steps
Step1:First cut the pork tenderloin. Add 1 tablespoon corn starch, 1 teaspoon salt, 1 teaspoon sugar, 1 egg yolk and mix well. Fried pork is best served with small loin. It looks like a whole one. It's the most tender.
Step2:Heat the oil in the pot. Wrap the marinated pork loin with a thin layer of starch. Fry it in the pot until the surface is golden and crispy. Take out and control to dry.
Step3:Mix the equal proportion of brown sugar, vinegar, water and mix wel
Step4:Pour the mixed sweet and sour juice into the pot and boil it. Add 2 tablespoons of water starch to make the sweet and sour juice thicker. Water lake powder. Use 1 teaspoon starch and 5 teaspoons water to stir evenly.
Step5:Pour the fried pork tenderloin into the pot. Stir quickly. Wrap the sweet and sour juice evenly.
Step6:Add some chives at last. Sprinkle cooked peanut kernel on the table.
Cooking tips:The black sugar black vinegar pig willow is a video of the small brown feather Chef series. Welcome to my WeChat official account, little feather private chef. There are more simple and delicious recipes waiting for you. There are skills in making delicious dishes.
