Stewed pork chop with purple osmanthus(zi gui men da pai )

Stewed pork chop with purple osmanthus

Raw materials for making purple osmanthus stewed steak:

Main ingredients: 1.5kg pork with bone and 5g purple cinnamon.

Seasoning: 900g vegetable oil (actual consumption: 70g), 50g cooked oil, 8g salt, 5g sugar, 15g cooking wine,

Sugar Fengxian, ginger 25g, scallion 50g, chicken soup 1.2kg.

Processing steps of stewed pork chop with purple osmanthus

(1) Remove the skin and fat of the meat, cut the meat into 130g large pieces with the top knife, cut the muscle three times with a knife, and beat the meat loose. Then put the meat into the mature vegetable oil frying spoon, deep fry until golden, remove and drain the oil. Cut the scallion into sections. Slice ginger. Purple cinnamon smashes quickly. (2) Stir fry the scallion and ginger until fragrant. Add purple cinnamon and stir fry slightly. Add cooking wine, chicken soup, sugar and salt. Then add sugar color to make the soup light red. After boiling, skim off the foam and put in the fried Wai Ji meat. After boiling, turn over the meat again until rotten. Pick out the purple cinnamon and green onion and ginger and put the meat in On the plate. Thicken the soup in the spoon with high heat, pour in wet starch and 52 grams of cooked oil respectively, and serve.

Stewed pork chop with purple osmanthus

Purple osmanthus stewed steak is a famous traditional dish in Shandong Province. A cooking method of spareribs. The meat is rich in flavor and not greasy.

Food materials

Ingredients: 1.5kg pork with bone, 5g purple cinnamon.

Seasoning: 900g vegetable oil (actual consumption about 70g), 50g cooked oil, 8g salt, 5g sugar, 15g cooking wine, 25g sugar, 25g ginger, 50g green onion, 1.2kg chicken soup.

Production method

(1) Remove the skin and fat of the meat, cut the meat into 130g large pieces with the top knife, cut the muscle three times with a knife, and beat the meat loose. Then put the meat into the mature vegetable oil frying spoon, deep fry until golden, remove and drain the oil. Cut the scallion into sections. Slice ginger. Purple cinnamon smashes quickly.

(2) Stir fry the scallion and ginger until fragrant. Add purple cinnamon and stir fry slightly. Add cooking wine, chicken soup, sugar and salt. Then add sugar color to make the soup light red. After boiling, skim off the foam and put in the fried Wai Ji meat. After boiling, turn over the meat again until rotten. Pick out the purple cinnamon and green onion and ginger and put the meat in On the plate. Thicken the soup in the spoon with high heat, pour in wet starch and 52 grams of cooked oil respectively, and serve.

Features: the meat is rich in flavor and not greasy.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Zi Gui Men Da Pai