Acid is sweet goluptious sweet-and-sour tenderloin (edition of pigeon breast flesh) practice
Like the school particularly the sweet-and-sour tenderloin of one dining room, have a holiday him plan after coming home is done. Because do not want to buy again without pig tenderloin in the home, went doing with respect to the brisket that use chicken. This thinking that mouthfeel is met bavin, did not think of to return pretty good. This dish is very simple, kitchen Xiaobai also can master very easily.

With makings 

Pigeon breast flesh
 1
Salt
 Right amount
Cooking wine
 Right amount
Egg
 1
Amylaceous
 Right amount
Ketchup
 Right amount
Bai Sha candy
 Right amount
White vinegar
 Right amount

Acid is sweet goluptious sweet-and-sour tenderloin (edition of pigeon breast flesh) practice 

  1. Pigeon breast flesh is abluent cut finger thick thick

    Acid is sweet goluptious sweet-and-sour tenderloin (edition of pigeon breast flesh) practice measure 1

  2. The chicken breast that has cut puts right amount cooking wine in the flesh, salt catchs divide evenly, souse 20 minutes (slip to make mouthfeel of pigeon breast flesh more tender, I put a few egg white)

    Acid is sweet goluptious sweet-and-sour tenderloin (edition of pigeon breast flesh) practice measure 2

  3. Souse infiltrates in good gallinaceous brisket an egg, put right amount starch, catch mix even, cutlet surface laps completely egg fluid and starch.

    Acid is sweet goluptious sweet-and-sour tenderloin (edition of pigeon breast flesh) practice measure 3

  4. Oil is added in boiler, oil is lukewarm 5 boiler blast issues cutlet when becoming heat.

    Acid is sweet goluptious sweet-and-sour tenderloin (edition of pigeon breast flesh) practice measure 4

  5. Scamper sends Huang Cheng to go out to the surface accuse oil

    Acid is sweet goluptious sweet-and-sour tenderloin (edition of pigeon breast flesh) practice measure 5

  6. Again answer blast, let skin more crisp, scamper good fish out reserves.

    Acid is sweet goluptious sweet-and-sour tenderloin (edition of pigeon breast flesh) practice measure 6

  7. By ketchup: ? =5:3 of grow? white vinegar: 1scale moves sweet-and-sour juice, can differ according to individual taste undertake adjustment.

    Acid is sweet goluptious sweet-and-sour tenderloin (edition of pigeon breast flesh) practice measure 7

  8. Oil is put in boiler, enter the sweet-and-sour juice of mix up again, the gallinaceous brisket with put bomb good next breaks up mix even, give boiler to scatter on a few white sesame seed were finished.

    Acid is sweet goluptious sweet-and-sour tenderloin (edition of pigeon breast flesh) practice measure 8

Small stick person

Dressing comes according to the quantity of individual taste and flesh right amount join.
2019-12-28
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