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Chef Wang teaches you: “Crispy Stir Fried Pork Tenderloin”, the taste is amazing 溜肉段 【Cooking ASMR】

Byamazingfoodstv


下面开始溜肉段的技术总结
Here are the technical summary of the crispy stir fried pork tenderloin:
第一，溜肉段必须选用里脊肉制作，这样的口感会更好
1. The pork cut must be made with tenderloin, the taste is the best
第二，里脊肉上糊必须用土豆淀粉，否则炸好肉段容易回软
2. The tenderloin must be battered with potato starch, otherwise the meat will lose the crispiness
第三，调料汁不需要加盐，只需要蚝油酱油调咸味即可
3. There is no need of salt in seasoning sauce, it only needs oyster sauce and soy sauce to adjust the saltiness

Hello everyone, I am Wang Gang! Welcome to my English Channel.
I am a Head Chef in Sichuan, China.
I am passionatie about cooking and sharing my cooking skills, letting more people get to know authentic Chinese food and Chinese cooking culture.
I have been on Youtube sharing cooking videos in Chinese more than a year, and now, I decide to sharing my videos in English with more audience.
Hope you guys will enjoy the contents.
Please leave your comments if you have any question, and please share the videos with your friends who also have passion in cooking.
Thumbs up if you like it!

Translated and rerecorded by Voiceman Jay

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29 Comments

  1. 下面开始溜肉段的技术总结
    Here are the technical summary of the crispy stir fried pork tenderloin:
    第一，溜肉段必须选用里脊肉制作，这样的口感会更好
    1. The pork cut must be made with tenderloin, the taste is the best
    第二，里脊肉上糊必须用土豆淀粉，否则炸好肉段容易回软
    2. The tenderloin must be battered with potato starch, otherwise the meat will lose the crispiness
    第三，调料汁不需要加盐，只需要蚝油酱油调咸味即可
    3. There is no need of salt in seasoning sauce, it only needs oyster sauce and soy sauce to adjust the saltiness

  12. 这种 油锅 泡炸 的 方式 只适合 餐馆 不适合 普通家庭，普通家庭是不可能 为了 一盘肉条 下这么大一锅油 滴，虽说 剩下的油 实际上 还可以再用。只能看看而已

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