The mellow aroma of steaming house(zheng teng man wu de chun xiang jiu zao jiao yan kao rou )

The mellow aroma of steaming house

Introduction:

"I don't know how many people like me would use baking and cooking as a way to reduce stress. My greatest pleasure is to go to the market or supermarket with my family, go to the food area, look at the fresh food, imagine all kinds of strange cooking methods, or stir frying, or cooking, or baking I'm not very happy to make food in the usual way. I like to watch food produce various wonderful changes under the action of various cooking. Although these changes only come from the different proportions of various ingredients, they can create a pleasant taste on the tip of the tongue. And wine is often an introduction to these tastes. It makes the food more fragrant, and the smell is sweet with wine. The food simmered in wine is baked with spices. When it is hot, it tastes mellow. When it is cold, it has a slightly cold taste, which makes the food more enjoyable. Two days ago, when I was shopping in the supermarket, my husband asked me to make rice wine for him. I had never drunk rice wine in my life, and I didn't know its taste and shape. So I went to the wine cabinet, picked up a bottle of Korean rice wine, and carried it home. After my husband drank it, he insisted that it wasn't the kind he wanted. The rice wine he had drunk was sweeter, stronger, and more fragrant. So looking at the rest of the wine, I had a whim to make a slow simmering oven dish soaked in wine

Production steps:

Step 1: wash the pork and set it aside.

Step 2: the spices used in distiller's grains are well prepared.

Step 3: take an enamel pot, add spices and ginger slices.

Step 4: pour in the rice wine until the water covers the meat. Put on the stove and boil until boiling, then leave the fire and turn to the slow stewing pot to simmer for 1 hour. Turn off the fire and simmer for 2 ~ 3 hours with the remaining temperature. I simmer it in the evening and get up in the morning like an oven. It's full of fragrance when simmering. It's not easy for the eaters to resist the temptation.)

Step 5: prepare pepper and salt seasoning while simmering. Salt 10g

Step 6: stir fry in a pot over low heat until the water evaporates and the color turns to a very light yellow.

Step 7: stir fry Zanthoxylum bungeanum with oil, drain the oil, mix with salt, crush into powder, mix cumin powder and rosemary powder.

Step 8: take out the meat and simmer it for a night. The soup is very thick and full of fragrance.

Step 9: mix honey and soy sauce evenly.

Step 10: take out the meat and cool it. Let the water drip off. Brush honey soy sauce on the surface and roll it in salt and pepper powder.

Step 11: air on the grill, prepare to bake, oven 250 degrees, up and down the fire, 20 minutes.

Step 12: roast the meat before slicing.

Step 13: slice and enjoy~~

Materials required:

Pork: 400g

Rice wine: half bottle

Ginger: 3 slices

Salt: 2G

Fennel: 1

Dried rosemary: 2G

Cinnamon: one

Cloves: 5

Fragrant leaves: 2 pieces

Zanthoxylum bungeanum: 3G

Cumin: 3G

Honey: a small bowl

Fresh soy sauce: 3G

Note: 1, meat choose pork, you can also try to change ribs 2, no rosemary words can not put. 3, I said the slow saucepan is actually a kind of electric cooker I bought in the vegetable market, that is, the foam, which has two stalls adjustable, about 20 yuan. If you don't have one at home, turn the heat down and simmer for 2 hours. 4. Stir fry the salt in the pot until it's yellow. Don't put oil in the pot, fry dry. 5. When baking, you don't need to wrap tin foil. After baking, you'd better shake off some salt and pepper powder, otherwise it will be salty. The whole dish is salty and fresh.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Zheng Teng Man Wu De Chun Xiang Jiu Zao Jiao Yan Kao Rou