Traditional method of sweet and sour pork

#Sanshu came to Pan Dao#Sweet and Sour Pork#Sweet and Sour Pork Tenderloin Recipe
Sweet and sour pork loin recipe: Tongji, dark soy sauce, salt, vinegar, soy sauce, rice wine, soft sugar, egg, pepper, green onion, ginger and garlic, starch, green and red pepper. The sweet and sour pork tenderloin made in this way is crispy on the outside and tender on the inside. It is sweet and sour, and there is another good dish for the New Year’s Eve dinner.
[Chinese Smoked Sauce Master•Sweet and Sour Pork Loin] The traditional method of sweet and sour loin, the color is bright red, the outside is burnt and the inside is tender, which makes people appetite.
Hello, everyone, I am the third uncle, an old Beijing uncle who is amused while cooking.
You must pay attention to cooking. The third uncle teaches you how to cook. He has no reservations about ancestral tips.
Third Uncle Wu Jianli: Nicknamed "Xun Ye", as the third-generation heir of the "Hometown of Bacon" Chaigoubao, he served as the head chef at Yanshan Hotel and China Resources Hotel. He was the first person to be selected in his personal capacity since the Olympic Games The designated catering supplier, the black pepper sausage developed by the Beijing Olympics in 2008 became a hot product in athletes’ restaurants and was loved by athletes from all over the world. Later, it was invited by the London Olympics.
Bacon, like our Peking Opera, has a history of 300 years. My family’s bacon has been passed on for generations. When it comes to my hands, I have to continue. I can remove the whole pig’s head with no bone left. It is still a pig’s head. Smoked out is not only delicious, but the traditional smoking method can also extend the preservation time of the meat. This is the charm of Chinese bacon.
Please look for the official channel, look for Sanshu! I will share the food with Master Kong and Chef Yan, chat with you, and pass on the traditional Chinese food culture more widely.
Friends who like us, please subscribe to my channel, welcome to comment, leave a comment and like, I am very willing to share food and exchange food with everyone!
/ @chongqingcaizhouyong

[@孫暁蕾]

量化版真的很赞👍，这样酸了或者甜了自己稍微调适就会符合自家口味，谢谢。

[@sammyzhang9379]

我是真心觉得三叔教的菜跟另外两位大师的比，更适合一般老百姓在家操作。实用！

[@cathysong7022]

三叔，你教的仔细！我今天照着做了！尽做出了饭店级别的！太感谢了！！！

[@ChongQingCaiZhouYong]

不客气 就是要让你们学会

[@weihao7749]

求扬州炒饭

[@yingmoloney6949]

三叔，终于找到您啦，还以为您不做视频了，幸好今天要给孙子做糖醋里脊，这不就看到您的视频了马上订阅💪🏻💪🏻💪🏻

[@erynchen]

真的我现在想做什么先来查三叔的食谱，就因为很久以前看过的一道酱牛肉，容易学好上手味道赞。今天试了糖醋里脊，试过好几个版本，这个真的是一次成功！！

[@ChongQingCaiZhouYong]

谢谢你的肯定

[@maggieqiao1125]

一看就知道又脆又香，向三叔致敬

[@ChongQingCaiZhouYong]

哈哈哈 记得吃苹果

[@yaofan2474]

这色泽，真是绝了！盖了帽了。 感谢三叔，这是我看过做的最好的糖醋里脊。

[@ChongQingCaiZhouYong]

哈哈哈 喜欢就好

[@rockydonet]

谢谢三叔，这个做法很实用，期待更多美食 : )

[@512sky]

二伯的那个太复杂，我不是专业水平，因此三叔这个比较适合我，糖醋比例一比一，简单正好！多谢！

[@godutch007]

你在肯德基那儿说麦当劳好吃哈哈

[@lionelnelson2856]

@@godutch007 讲道理凡是麦当劳有的都比肯德基好吃，肯德基只有原味鸡还不错可媲美脆汁鸡

[@Leon-gn8ot]

颜色真的很美～

[@hlk8917]

这菜可以，辛苦三叔

[@ChongQingCaiZhouYong]

不辛苦 肯定要让你们学会

[@nononono873]

谢谢三叔真棒真好吃🙏🙏🙏

[@果柏]

非常好

[@ChongQingCaiZhouYong]

谢谢

[@zhaolongfu3299]

三叔 最后经讲实话！😜

[@ChongQingCaiZhouYong]

哈哈😊😊

[@chenchuye1139]

这个做法必须要顶

[@ChongQingCaiZhouYong]

可试试

[@dylanwang8613]

刀功无所谓，简单好吃是关键。

[@陳耀強-c2j]

請問三叔 廚房用具 哪裡有賣 如何挑選，黃酒 菜刀 墩子 等等..

[@robertlee9808]

拍摄的是三婶儿吗？

[@bridgetdanpei9320]

糖醋菜一般用哪种醋比较好啊，山西陈醋还是镇江香醋？

[@ChongQingCaiZhouYong]

香醋就可以

[@user-is7ug4xp4y]

三叔这菜刀是玄铁的吧，应该是把兵刃，看着就厚重，起码有20斤

[@steven-ms2qe]

三叔做硬菜真麻利！可以猜测三叔应该是在江湖上哧岔风云过。

[@jetli6337]

我试验了，炸肉的时候出了很多沫子，是不是鸡蛋的缘故？

[@KANGQIJIANG]

三叔，想问问你用的是片刀还是砍刀啊？

[@周瑞卿-t4r]

三叔这个醋是陈醋吧

[@ChongQingCaiZhouYong]

是的！😁

[@weiwang7617]

三叔，就想问一问为什么你离开了？

[@老石-w1d]

另立门户了？似乎跟老饭骨闹分家了？

[@Li-qq7ki]

原来老饭骨的生熟糊我就从来没成功过，看着简单难度太大。。。

[@rabmoray1705]

三叔注意脖子的保暖，千万别凉着。

[@ChongQingCaiZhouYong]

好的

[@James-nx4zc]

英文名就是古老肉嘛

[@蘇海倉]

和老饭骨，差远了

[@可爱女人-d8m]

这道菜没法减肥了

[@aRnBStar]

三叔這個人種應該不是漢人 像滿人 八旗子弟那類

[@CloudC-kj6kt]

youtube 比较喜欢的烹饪频道 老反骨事太多 哪他妈找黄酒去 没有 简单实用 材料易得才是硬道理

[@yurongzhang127]

这个你来点菜我来猜环节，感觉好傻，哈哈哈

[@heartbach6740]

你根本不是国宴大师好伐？为啥蹭流量呵呵