Stewed in brown sauce(huang men zhe jia )

Method of stewing with nail:

Raw materials for stewing nail:

There are 450 grams of jiarou, 75 grams of Minggu, 50 grams of pig fat, 25 grams of ripe winter bamboo shoots, 6 grams of mushrooms, 35 grams of ripe yams and 15 grams of garlic. Shaojiu 40g, onion 25g, ginger 25g, soy sauce 25g, salt 7.5G, rock sugar 5g, starch 25g, sesame oil 15g.

The procedure of stewing nail:

Put the meat into the pot, add water to boil, move the small fire to simmer until half cooked, remove the sand and bones, cut into long pieces, wash and drain the water, take the casserole into the bottom of the bamboo grate, and put the meat on it neatly. Cut the fat meat into thin slices, cut the yam into hob pieces, clean the bone, put it into the casserole, add Shaojiu and water, cover it with heat, and warm for 4 hours. Remove the bone and cut it into small pieces. Put the pot on the fire, add vegetable oil, add scallion and ginger slices to stir fry, pour them on the armour meat, then put the armour meat pot on the fire, add Shaojiu, cover the pot and cook thoroughly, add refined salt, soy sauce, rock sugar, garlic and pork soup, bring to a boil, reduce the heat for about 2 hours, and pick up the scallion and ginger. Heat the wok and add oil. Add scallion and stir until fragrant. Add Chinese yam, mushrooms, bamboo shoots and bone. Add Shaojiu and stew thoroughly. Then add Jialian soup. Cook until the soup thickens and thickens. Drizzle

The characteristics of yellow stewed nail are as follows

It is mellow, fresh and tender, with bright marinade and moderate sweetness and saltiness. It also has the effect of warming the middle of the body, tonifying the deficiency, strengthening the kidney and benefiting the essence.

Stewed in brown sauce

Huangpu Zhujia is a famous local traditional dish in Jiangsu Province, belonging to the Jiangsu cuisine. Fingered sturgeon. This dish is also one of the three traditional stews in Suzhou. The flavor is mellow, fresh and tender, the marinade is bright, sweet and salty. It also has the effect of warming the middle of the body, tonifying the deficiency, strengthening the kidney and benefiting the essence.

essential information

Stew with nail

Jiangsu cuisine

Raw materials

450 grams of armour. Minggu 75g, pig fat 50g. 25 grams of ripe winter bamboo shoots, 6 grams of mushrooms, 35 grams of ripe yams and 15 grams of garlic. Shaojiu 40g, onion 25g, ginger 25g, soy sauce 25g, salt 7.5G, rock sugar 5g, starch 25g, sesame oil 15g.

Production process

Put the meat into the pot, add water to boil, move the small fire to simmer until half cooked, remove the sand and bones, cut into long pieces, wash and drain the water, take the casserole into the bottom of the bamboo grate, and put the meat on it neatly. Cut the fat meat into thin slices, cut the yam into hob pieces, clean the bone, put it into the casserole, add Shaojiu and water, cover it with heat, and warm for 4 hours. Remove the bone and cut it into small pieces. Put the pot on the fire, add vegetable oil, add scallion and ginger slices to stir fry, pour them on the armour meat, then put the armour meat pot on the fire, add Shaojiu, cover the pot and cook thoroughly, add refined salt, soy sauce, rock sugar, garlic and pork soup, bring to a boil, reduce the heat for about 2 hours, and pick up the scallion and ginger. Put oil on the frying pan, add scallion to stir fry, add yam, mushrooms, bamboo shoots and Minggu, stew with Shaojiu, add Jialian soup together, cook until the soup is thick and thicken, pour sesame oil out of the pan, put yam on the bottom of the pan, put nail and Minggu on the surface, and finally put bamboo shoots and mushrooms.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Huang Men Zhe Jia