Rice dressing with soy sauce(jiang xiang ban fan jiang )

Rice dressing with soy sauce

Introduction:

"It's very hot. Cooking is the most troublesome thing, but people always have to eat. Many people feel dizzy when they hear about cooking. Then recommend a convenient, simple and delicious sauce for everyone to eat! Making a pot of rice and eating with this meat sauce is time-saving and trouble-saving. There is no risk of being dizzy in the kitchen. In a short time, there is a hot and fragrant bowl of sauce to eat. It is very suitable for busy city people and people who are not willing to cook in summer

Production steps:

Step 1: prepare materials: dice pork, marinate with cooking wine and salt for a while

Step 2: dice the onion

Step 3: cut ginger

Step 4: prepare sauce: soybean sauce, Zhuhou sauce, Korean chili sauce,

Step 5: heat up the oil pan

Step 6: stir fry the marinated diced meat

Step 7: stir fry until the diced meat is golden and fragrant, pour in diced onion and stir fry evenly

Step 8: add 1 tbsp soy sauce, 1 tbsp Zhu Hou sauce and 1 tbsp Korean chili sauce to taste

Step 9: add another tablespoon of five spice powder

Step 10: add boiling water, bring to a boil, submerge minced meat in water, cook for about 30 minutes, add salt according to your preference.

Step 11: add boiling water, bring to a boil, submerge minced meat in water, cook for about 30 minutes, and add salt as you like.

Materials required:

Lean pork: 500g

Onion: 1

Salt: right amount

Korean chili sauce: right amount

Oyster sauce: 1 teaspoon

Oil: right amount

Soy sauce: 1 teaspoon

Zhu Hou sauce: 1 teaspoon

Starch: appropriate amount

Precautions: 1. All kinds of sauces are salty, so put a small amount of salt. 2. The pickling time should be more than 30 minutes. It's best to eat now. If you do more, you can put it in a sealed bowl. The shelf life of refrigerator is 3 days, and freezing is one month

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Jiang Xiang Ban Fan Jiang