Shen Chengrui took two steps towards the stairs and then turned around, "How about the sweet and sour pork loin two days before the practice?"

"Yes." Si Kaichang nodded.

Shen Chengrui subconsciously took the sentence: "Do you put more sugar? You didn't eat much last time. Maybe it's not sweet enough?"

These words are purely self-questioning, and should be expected to be an affirmative answer.

Who knows, Si Kaichang said, "No, put more vinegar."

She thought she was listening badly, so she turned around and widened her eyes on the stairs, "Put more vinegar?"

"Well, eat sour."

Shen Chengrui nodded suspiciously, "Huh", she naturally wanted to take the boss's words as the main priority, just as she was about to step up, she heard him continue: "Let's cook the chicken with vinegar again."

Her foot on the stairs almost missed.

What's the matter today, the sweet-loving Si Kaichang likes vinegar so much?

After changing clothes and going to the kitchen, Shen Chengrui already knew the sweet and sour pork loin at his fingertips.

She washed the tenderloin and cut it well, then added cooking wine and egg white, and then put a proper amount of salt, mixed well and marinated.

Then she went to prepare the ingredients for the vinegar-cooked chicken.

Although this is a Philippine national dish, the method and seasoning are very simple, and the taste is very similar to Chinese dishes. It was a new dish that I made a while ago, and Si Kaichang liked it unexpectedly.

She cut the pork belly into small pieces and marinated the chicken legs with a little vinegar, soy sauce and bay leaves.

After counting the time, I took the marinated tenderloin, wrapped it in cornstarch, poured oil into the pot, and then slowly put the wrapped meat into the pot to fry.

In order to achieve the effect of being charred on the outside and tender on the inside, Shen Chengrui paid attention to the heat, drained the oil after frying it once, waited for the tenderloin to cool, then fried it again, and drained the oil again.

Finally, she took up a hot wok and put the oil, tomato paste, sugar and white vinegar into the wok and stir-fry until the sugar melted.

But when I thought of Si Kaichang's words while frying, I couldn't help but add some white vinegar into it.

Stir-fry again, add the fried tenderloin and stir-fry until the sauce is fully combined with the tenderloin, and finally sprinkle in sesame seeds and serve.

The tenderloin dish was golden in color, sweet and sour, crispy on the outside and tender and fragrant on the inside. Shen Chengrui couldn't help but taste it, but she was sour.

She was a little nervous, was Si Kaichang's "add more vinegar" serious?

I always thought it wasn't his taste.

At this time, the meat of the vinegar-cooked chicken was almost marinated. She re-heated the pot and poured in the oil, and fry the chicken legs and pork belly on low heat until the chicken skin was golden and crispy, and she felt that it was almost the same.

Put the fried chicken thighs and pork into a cast iron pot, add the smashed garlic cloves, apple cider vinegar, soy sauce, bay leaves and a small amount of sugar, add enough water to boil over high heat, simmer on low heat for more than half an hour, and finally collect The juice is boiling.

After everything was ready, she put the dishes on the table and went upstairs to invite Si Kaichang.

Today's Si Kaichang was very nice to invite, and without asking again, he followed her downstairs in response.

Shen Chengrui looked at him, for fear that he would find it too sour and disliked, and carefully paid attention to his expression, "Young Master, what do you think?"

She just spoke when she saw Si Kaichang frown slightly and looked at her with no deep meaning.

Shen Chengrui thought badly, but she really disliked it too sour.

As a result, Si Kaichang swallowed the meat and said, "Very good."

Shen Chengrui's eyes were strange, so sour is still good? Fang Cai clearly frowned.

She put down her chopsticks and got up, raised her hand to serve the tenderloin, and said in a low voice, "I'll add some sugar and fry it again, you're not used to sour food."

"No, today's sour tastes very good." Si Kaichang stopped her by pressing down on the dish with chopsticks, remembering her jealous appearance in front of Zhang Ying just now, and suddenly smiled.