Cherry meat - automatic cooking pot recipe(ying tao rou zi dong peng ren guo shi pu )

Cherry meat - automatic cooking pot recipe

Introduction:

"Cherry meat is actually Sufu meat. It is made of large pieces of streaky pork in chessboard shape, leaving only the last layer of skin connected. It blooms in the process of cooking, and the red Sufu juice covers the meat, which is as delicate as cherry, so it is called cherry meat. The "automatic juice collection" program in the cooking program can collect the gravy and flavor juice into the meat, so as to make the meat more lustrous and plump, and wrap it with thick and bright Sufu juice, just like a good cherry, so that the population can produce body fluid. Beautiful sell add on crisp and plump taste, completely worthy of "beautiful food" four words

Production steps:

Step 1: blanch the whole pork for 3 minutes;

Step 2: change the pork into square and cut it to the last layer of lean meat;

Step 3: put the skin down into the pot;

Step 4: then add other ingredients, seasoning and water;

Step 5: close the lid of the pot, start the function of "collecting juice and braised meat", and the cooking program will be executed automatically;

Step 6: after cooking, gently take out the streaky pork, put it on the plate with the skin upward, and pour the soup.

Materials required:

Streaky pork with skin: 500g

Soy sauce: 5ml

Red Sufu: 2 large pieces

Salt: 4 g

Ginger: 3 tablets

Chinese prickly ash: 8

Water: 800 ml

Cooking wine: 20 ml

Sufu juice: 20 ml

Rock sugar: 20g

Onion: 2 segments

Large ingredients: 1 grain

Dried pepper: 2

Note: 1. If there is no rock sugar, it can be replaced by ordinary white sugar; 2. Sufu block should be boiled with Sufu milk, liquid seasoning and water, and then put into the pot.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: other

Chinese PinYin : Ying Tao Rou Zi Dong Peng Ren Guo Shi Pu