Kyo-su sauce

By VicentaLakin

Kyo-su sauce
Look at the online tutorials that you made. Tastes good, but remember how good the sauce is. No more wine and salt. Or it'll be salty。

Recipe Recommendations

  • pork loin appropriate amount
  • scallion white appropriate amount
  • Liubiju sweet noodle sauce appropriate amount
  • corn starch appropriate amount
  • egg white One egg
  • salt appropriate amount
  • Jiang appropriate amount
  • white granulated sugar appropriate amount

Steps for Kyo-su sauce

  • 1
    1. Piggy ridge twirl (not too thin) pouring into the appropriate wine + an egg twirl. Put the spare
  • 2
    2. A set of large onions for a back-up。
  • 3
    3. Half a bag of sweet pasta in a small bowl with suitable corn starch to prepare for backup。
  • 4
    ...soft oiling the pig's spinal cord to maturity nine. Put a little bit of salt (not much, salt in the sauce) on the back。
  • 5
    5. A little oil will pour the fined starch sauce into the pot, and the fire will spill over (must be small fire). After slowly flipping out the smell. I'm gonna throw it in the ridge. The meat is all mixed with the sauce and loaded into a plate of onions. Finally put a few on the meat, huh. Here we go
  • 6
    ps: for the first time, i put a little bit of water in the last step, i accidentally added more, the sticky sauce became a little thin, and the second was less prepared. there's a little more wine in it. but it tastes good. let's do this

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