Barbecued pork with windfish(feng yu shao rou )

Barbecued meat of windfish

Raw materials for making barbecued meat of windfish:

There are 300 grams of pork with skin, 150 grams of dried fish, 4 grams of refined salt, 2 grams of monosodium glutamate, 3 grams of sugar, 25 grams of cooking wine, 2 grams of scallion, 50 grams of scallion knot, 10 grams of soy sauce, 10 grams of sesame oil and 500 grams of soup.

The processing steps of barbecued meat of windfish are as follows:

1. Wash the dried fish with wet water and cut it into 3cm square pieces.

2. Cut the pork with skin into 2 cm square pieces and blanch for use.

3. Set the frying pan on a high heat, add a little oily pan, and then stir fry the streaky pork slightly. Put in the scallion knot, dried fish, soup, refined salt, monosodium glutamate, sugar, soy sauce and cooking wine and cook for 1 hour. Remove the heat, set the pan on a plate, sprinkle with sesame oil and sprinkle with scallion.

The characteristics of barbecued meat of windfish are as follows

This dish is one of the famous traditional dishes in Hubei Province. It is a mixture of dried fish and fresh pork. It has not only the delicious smell of fish, but also the delicious smell of fat and lean. Fish and meat complement each other.

Barbecued pork with windfish

Fengyu Shaorou is a home-made dish made of 300 grams of pork with skin, 150 grams of dried fish, 4 grams of refined salt, 2 grams of monosodium glutamate and 3 grams of sugar.

essential information

Barbecued pork with windfish

[classification] home hot dishes

[raw materials] 300 g pork with skin, 150 g dried fish, 4 g refined salt, 2 g monosodium glutamate, 3 g Sugar, 25 g cooking wine, 2 g scallion, 50 g scallion knot, 10 g soy sauce, 10 g sesame oil and 500 g soup.

Making method

1. Wash the dried fish with wet water and cut it into 3cm square pieces.

2. Cut the pork with skin into 2 cm square pieces and blanch for use.

3. Set the frying pan on a high heat, add a little oily pan, and then stir fry the streaky pork slightly. Put in the scallion knot, dried fish, soup, refined salt, monosodium glutamate, sugar, soy sauce and cooking wine and cook for 1 hour. Remove the heat, set the pan on a plate, sprinkle with sesame oil and sprinkle with scallion.

characteristic

This dish is one of the famous traditional dishes in Hubei Province. It is a mixture of dried fish and fresh pork. It has not only the delicious smell of fish, but also the delicious smell of fat and lean. Fish and meat complement each other.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Feng Yu Shao Rou