Cherry meat(ying tao rou )

Cherry meat

Introduction:

"When I first heard the name of" Cherry meat ", I might mistakenly think that it was made of cherry and meat and got the name from it. In fact, the origin of the name is mainly due to the shape of the dish. In fact, the origin of the name is mainly due to the shape of the dishes. Cherry meat is also a kind of braised meat. The shape of the finished meat is small and round, and its color is as red and bright as cherry, so it is named "Cherry meat."

Production steps:

Materials required:

Streaky pork: moderate

Monascus water: right amount

Scallion: right amount

Tsaokuo: moderate amount

Clove: right amount

Cooking wine: moderate

Ginger slices: right amount

Angelica dahurica: moderate amount

Star anise: right amount

Rock sugar: right amount

Edible salt: appropriate amount

matters needing attention:

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: other

Chinese PinYin : Ying Tao Rou