Braised pork with rose(mei gui hua xiang hong shao rou )

Braised pork with rose

Introduction:

Production steps:

Step 1: prepare materials

Step 2: prepare the seasoning

Step 3: prepare the seasoning

Step 4: boil water in the pan and put the whole front leg meat into it

Step 5: cook until the color turns white and foams, then remove

Step 6: cut the lean meat and fat meat separately

Step 7: pour 1 teaspoon of oil into the pan

Step 8: pour in the fat and stir fry

Step 9: stir out the oil until the fat turns brown

Step 10: take out the fat and control the oil

Step 11: This is a big bowl of fat

Step 12: the original pot does not need to be washed, and the rock sugar is poured into the pot

Step 13: stir fry over low heat until golden

Step 14: pour in the lean meat

Step 15: stir fry the spices

Step 16: pour in 1 teaspoon straw mushroom sauce

Step 17: 2 spoons of yipinxian sauce

Step 18: pour in 2 teaspoons of cooking wine

Step 19: add 1 teaspoon of pepper powder

Step 20: pour in a spoonful of five spice powder

Step 21: pour in the rose tea

Step 22: tea without meat

Step 23: pour in the previous fat

Step 24: cover and simmer for 20 minutes

Materials required:

Pork forelegs: one

Dry pepper: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Cinnamon: moderate

Star anise: right amount

Dried orange peel: right amount

Rock sugar: right amount

Yipinxian soy sauce: right amount

Volvariella volvacea: right amount

Cooking wine: moderate

Dry rose: right amount

Pepper powder: right amount

Five spice powder: appropriate amount

Note: 1. Soak roses in hot water for 5-10 minutes

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Mei Gui Hua Xiang Hong Shao Rou