Stewed meat sticks(gan wei rou tiao )

Method of dry simmered meat sticks:

Raw materials for dry stewed meat sticks:

There are 600 grams of pork, 25 grams of cooked ham, 25 grams of Shuifa mushroom, 25 grams of canned winter bamboo shoots, 25 grams of green beans, 25 grams of soy sauce, 15 grams of cooking wine, 25 grams of sugar, 5 grams of salt, 5 grams of monosodium glutamate, 30 grams of sesame oil, 15 grams of scallion, 200 ml of chicken soup, 10 grams of ginger, 25 grams of chili oil, 20 grams of Lake powder and 1 kilogram of sauce.

Processing steps of dry simmered meat sticks:

1. Scrape the skin of the pork with a knife, cook it in a boiling water pot, remove the blood foam, take it out, wash it with cold water, marinate it with soy sauce, color it, take it out, cool it, cut it into 7 cm long and 3 mm thick strips, arrange it in order, and buckle the skin into the bowl towards the bottom.

2. Heat the frying pan, add sesame oil and sugar, stir fry until golden yellow, that is, cook in yellow rice wine, add salt and chicken soup, stir well, pour into the meat bowl, steam for half an hour, and take out.

3. Heat the frying pan, add sesame oil, bamboo shoots, mushrooms, cooked ham, green beans, stir fry a few times, push the meat and soup into the pan, simmer for 5 minutes with low heat, thicken the water starch, pour in chili oil, turn over the meat, pour in chili oil, and then put it out of the pot.

Characteristics of dry simmered meat sticks:

Golden and bright, crisp and fragrant.

Stewed meat sticks

There are 600 grams of pork, 25 grams of cooked ham, 25 grams of Shuifa mushroom, 25 grams of canned winter bamboo shoots, 25 grams of green beans, 25 grams of soy sauce, 15 grams of cooking wine, 25 grams of sugar, 5 grams of salt, 5 grams of monosodium glutamate, 30 grams of sesame oil, 15 grams of scallion, 200 ml of chicken soup, 10 grams of ginger, 25 grams of chili oil, 20 grams of Lake powder and 1 kilogram of sauce.

essential information

[recipe name] dry simmered meat sticks

[cuisine] Korea

[taste characteristics] golden yellow and bright, crisp and fragrant.

Production process

1. Scrape the skin of the pork with a knife, cook it in a boiling water pot, remove the blood foam, take it out, wash it with cold water, marinate it with soy sauce, color it, take it out, cool it down, cut it into 7 cm long and 3 mm thick strips, arrange it in order, and buckle the skin towards the bottom of the bowl into the bowl.

2. Heat the frying pan, add sesame oil and sugar, stir fry until golden yellow, that is, cook in yellow rice wine, add salt and chicken soup, stir well, pour into the meat bowl, steam for half an hour, take out.

3. Heat the frying pan, add sesame oil, asparagus, mushrooms, cooked ham, green beans, stir fry a few times, push the meat and soup into the pan, simmer for 5 minutes with low heat, thicken the water starch, pour in chili oil, turn over the meat in the end pan, then pour in chili oil, out of the pot and into the basin.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Gan Wei Rou Tiao