Huizhou braised pork with peach fat(hui zhou tao zhi shao rou )

Huizhou peach fat roast meat method:

Raw materials for making Huizhou peach fat roast meat:

Peach fat 250 g, pork 500 g, onion 15 g, sugar 5 g, soy sauce 10 g, ginger 10 g, refined salt 2 g, lard 15 G.

The processing steps of Huizhou peach fat roast meat are as follows:

1. Wash the peach fat, soften it with warm water, take it out, drain and peel off. 　　

2. Wash pork and cut it into 2 cm cubes. 　　

3. Set the pot on fire, add lard to 70% heat, stir fry the diced meat, add soy sauce and color it, add water to the meat, bring it to a boil over high heat, then add onion, ginger, salt and sugar, and cook it over low heat until the meat is cooked. Add peach fat and continue to cook over high heat. Then put it out of the pot and put it into the plate.

The characteristics of Huizhou peach fat roast meat are as follows

The meat of this dish is ruddy, crisp but not greasy, with soft peach fat and peach flavor.

Attention should be paid to when making Huizhou peach fat roast meat

Choose streaky pork without skin, with fat and thin alternate, until the level is clear. When frying diced meat, depending on its appearance contraction, lean meat white, then add soy sauce fry color. When cooking meat, the pot should be covered, and the water should not be too much. When the juice is less and the meat is cooked, add the peach fat, open the pot and cook for a while. The key to making this dish is that the peach fat is not easy to melt, the meat is delicious, and the juice is just right.

Huizhou braised pork with peach fat

Taozhi Shaorou, a famous traditional dish, belongs to Hui cuisine. The meat color is ruddy, crisp but not greasy. The Taozhi is soft and chewy with peach flavor. From processing to taste, it is similar to braised meat in northern China, which is one of the delicacies in people's daily life.

It is widely spread in Huizhou. Later, it was accepted by the restaurant and served as a banquet. So far, it still maintains the traditional folk practice, which is deeply favored by the general public and can satisfy their cravings. Peach fat, also known as gum, grows on peach trees. It is soft, translucent and nutritious.

raw material

Peach fat 250 g, pork 500 g, onion 15 g, sugar 5 g, soy sauce 10 g, ginger 10 g, refined salt 2 g, lard 15 G.

Production process

1. Wash the peach fat, soften it with warm water, take it out, drain and peel off.

2. Wash the pork and cut it into 2 cm cubes.

3. Set the pot on fire, heat the pig to 70% heat, stir fry the diced meat, add soy sauce and color it, add water to the meat, bring it to a boil with high heat, then add onion, ginger, salt and sugar, and heat it with low heat until the meat is cooked. Then put in the peach fat and continue to heat it with high heat. Then put it out of the pot and put it into the plate.

matters needing attention

1. Choose the streaky pork without skin until it is fat and thin with distinct layers.

2. When stir frying, depending on the period and the appearance, when the lean meat turns white, then add soy sauce to stir fry and color it.

3. When cooking meat, the pot should be covered, and the water should not be too much. When the juice is less and the meat is cooked, add the peach fat, open the pot, and cook for a while. The key to making this dish is that the peach fat is not easy to melt, the meat is delicious, and the juice is just right.

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Chinese PinYin : Hui Zhou Tao Zhi Shao Rou