The family and friends who have eaten the onion-roasted pork tenderloin and the onion-roasted ribs will ask the same question: How is it so tender, so delicious? In fact, this dish is taught by a five-star chef. I have been privately used for many years, and I have shared it with my friends in a small area. The basic feedback is very good. There are also several colors and fragrances that affect the dish due to poor grasping of the ingredients. Now share the friendship with the platform of the kitchen, thanks to the kitchen platform and the kitchen friends who taught me from a person who doesn't know the flour has high, medium and low flour to make a cake and make bread. This is the case with Chinese food. The amount of seasonings is basically nothing but the experience and feeling. Can only give a few suggestions, 1. Do not overheat the oil, 2. Start with a little bit of light, don't let a lot of salt, 3. Steamed fish first wine, a little oil to the fish to make a spa, 4. Need to pickle Meat, marinated in advance, with plenty of time. Back to this dish, the big row needs to be marinated for two hours in advance. If you want to try this dish, please read the tips and try again. The large row is marinated for two hours in advance. You need a little baking soda, and you can use a small spoonful of egg white. A small spoon, a small spoon. 2, do not add a drop of water throughout the journey! This is very important. Do not add a drop of water throughout the journey! Do not add a drop of water throughout the journey! 3, wrapped in large rows after the raw powder, not added together in the marinade. Don't be lazy, think the same. Because what you thought was not what you thought.
After washing the drain, use a hammer or a knife to take a loose shot. Don't beat it very hard, just pat it. Add wine (can be a little more wine, so the water is more sufficient), ginger, white pepper, sugar, a little bit of salt, a little bit of chicken, and a little bit of baking soda, until the meat completely absorbs the cooking wine, a little thick. Cover the lid and put the onion in the refrigerator for two hours or more, and cut it in two inches.
Pour the oil into the oil and heat it over medium heat. Use a pot to hold some raw powder.
Take a large row and lay it in the raw powder, so that the large row is evenly covered with a layer of raw powder.
Turn over, evenly wrap a layer of raw flour
Conditional oil can be more, can be immersed in a large row. I compare less oil to the door. When the oil is fifty or six percent hot, zoom in and fry it, and for a while, the color will turn over immediately.
The other side is also slightly discolored and it is picked up. Note that this step is not for frying, but for locking water.
After frying, remove some oil, leave the base oil, and change to a small fire. Put ginger, I like to add two peppers ????
The bottom of the pot is covered with green onions and changed to medium heat.
Large rows of green onions
Sprinkle a little raw seasoning, drench a little old-fashioned color.
The large rows are turned over, so that both sides are colored, the lid is baked, and when you smell a little bit of onion, it will be fine.
All right. The row is quite quite tender. This onion is also delicious, don't throw it away. Can also be used to eat noodles, fragrant people.
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