Laofoye braised pork(lao fo ye hong shao rou )

Laofoye braised pork

Introduction:

"The first time I saw the name, I was deeply attracted. I don't know when it came to delicious food. I think it has something to do with Cixi, so it's called laofoye braised meat. Because add angelica, dangshen, red dates, so the meat is very fragrant, better than the general braised meat taste, do not have a taste

Production steps:

Step 1: stir fry in wok and oil, saute Zanthoxylum bungeanum, aniseed, fragrant leaves and pepper.

Step 2: add the blanched pork and stir fry.

Step 3: add rock sugar.

Step 4: continue to fry until the pork becomes transparent.

Step 5: join the veteran.

Step 6: add cooking wine and stir well.

Step 7: stir fry until the meat is fragrant.

Step 8: add water and cook for 15 minutes.

Step 9: add Angelica sinensis and dangshen.

Step 10: add the dates and continue.

Step 11: pour in chestnuts and cook for 5 minutes.

Step 12: pour all the ingredients into the casserole and add the quail eggs.

Step 13: bring to a boil over high heat, simmer over low heat for 1.5 hours, add a little salt to the soup, season with chicken essence and turn off the heat.

Materials required:

Pork: 250g

Chestnut: 100g

Cooked quail eggs: 10

Dried pepper: 2

Red dates: 2

Large materials: 2

Chinese prickly ash: 10

Angelica: one piece

Dangshen: a handful

Fragrant leaves: 2 pieces

Old style: moderate

Cooking wine: moderate

Rock sugar: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: this dish is very suitable for autumn and winter, is a nourishing and stomach food. Braised pork is fat but not greasy. It tastes soft and rotten, with a slight aroma. Chestnuts and quail eggs absorb the flavor of meat, which is very delicious.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: light

Chinese PinYin : Lao Fo Ye Hong Shao Rou