pot-stewed meat(lu rou )

pot-stewed meat

Introduction:

"During the national day, I brought back bamboo shoots from the mountains. I thought that if I bought them with skin, I could keep them for a few more days. Unfortunately, the next day they had some abnormal taste and some white juice. So I spent more than an hour with my mother to peel all the bamboo shoots, and put the blanching water in the refrigerator for refrigeration. However, this way of preservation can only last for a week at most, so I thought of cutting the boiled bamboo shoots into different shapes according to different methods and putting them directly in the freezer. Although it's not broken, it seems that the fragrance of bamboo shoots is much less, so it's better to try it early. "

Production steps:

Step 1: blanch the pork and wash with water to remove the blood foam.

Step 2: take out the old brine from the freezer in advance to thaw, continue to add fragrant leaves, cinnamon, big sauce and other brine in the brine, and put the pork into the brine to marinate for about 50 minutes.

Step 3: remove, cool and slice.

Materials required:

Pork: moderate

Cinnamon: moderate

Large material: moderate amount

Fragrant leaves: appropriate amount

Old brine: proper amount

Note: 1. If there is no old brine, you can mix it with Li Jinji brine and water in a ratio of 1:2, and stir fry it with sugar for the first time. 2. After the bittern is finished, put it into the freezer immediately when it is cold, and take it out of the freezer in advance to thaw when the next bittern comes out. If you put it in the freezer for a long time, it will grow hair.

Production difficulty: ordinary

Process: brine

Production time: one hour

Taste: spiced

Chinese PinYin : Lu Rou