Braised camel's paw with spicy meat(la rou shao tuo zhang )

Roast camel's paw with spicy meat

Raw materials for making spicy meat and roast camel's paw:

There are 300 grams of water hair camel's paw, 500 grams of pork, 250 grams of old hen, 250 grams of fat duck, 10 grams of sugar, 10 grams of salt, 15 grams of cooking wine, 5 grams of starch, 25 grams of green onion, 25 grams of ginger, 10 grams of soy sauce, 10 grams of sesame (baked), 10 grams of chili sauce.

Processing steps of roasted camel's paw with spicy meat:

1. Wash the old hen and fat duck, add scallion, ginger and water, and cook 750 mL chicken duck soup over low heat.

2. Make the camel's paw into a square flower joint knife, then cut it into long pieces obliquely, and cook it with boiling water once, and then with 250 ml chicken and duck soup once.

3. Marinate pork streaky pork (with skin) with soy sauce, chili sauce, cooking wine, salt, chopped green onion and ginger. Before marinating, fork the meat with an iron fork to make it easy to taste. Then hang it in a well ventilated place to air for 3-4 hours, and then hang it in the oven for about 1 hour. After taking it out, cut it into 5 mm thick, 3 cm wide and 4 cm long square pieces, and stir it in a frying pan to make both sides of the meat even. Then add a little chicken and duck soup and steam it in a steamer for about 30 minutes.

4. Put the remaining 500ml chicken and duck soup in the water

Characteristics of roasted camel's paw with spicy meat:

It is fragrant, soft and rotten, delicious, spicy and glutinous.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : La Rou Shao Tuo Zhang