Pig tenderloin is abluent, section (ply is compared in 5mm left and right sides probably easy ripe) , garlic chop becomes garlic end (perhaps take directly press garlic implement crunch gives taste quite) ;

tenderloin piece, garlic powder puts a bowl in, join candy, unripe smoke, black pepper, egg white, mix is even, souse controls tasty 30 minutes;

The process as it happens of brawn can handle packet of dish to reach according to burn juice, bag dish is abluent, pare; Cut the hard veins that stand out under the skin among not, take tenderer part only, cut filament (can cut much finer much finer) ;

Illuminate the modulation that burns juice, honey, unripe smoke, cooking wine according to 1:2: 1scale mixes (what I use is tablespoon, use what without giving thought to anyway, it is good that scale was opposite) , can add a few clear water when necessary;

The tenderloin that has bloated rolls a dry unripe pink, shake off redundantly;

Frying pan puts a few oil, the tenderloin that rolls exceedingly pink uses medium baking temperature or small fire simmer in water comes 7, 8 maturity;

Fall to illuminate burn juice, medium baking temperature, receive juice slowly, remember keeping churning at the same time, will prevent to stick boiler, have again can let illuminate those who burn juice to be absorbed more even, what juice need not close is too dry, just flowed to be able to involve fire without juice in boiler;

Place ready bag food and tenderloin beauty beautifully, deserve to go up next door mayonnaise is OK actuate ~~~~~