Braised pork with soy sauce and sour horn(si jia mei wei er xiao cai chi you suan jiao xiao men rou )

Braised pork with soy sauce and sour horn

Introduction:

"Some time ago, the pickled" sour beans "have been soaked for a long time. Today, we use this kind of" sour beans "to make a delicious meal. This dish is made with meat and vegetable. It's very simple. I cook it with tamarind and streaky pork with skin. It's called "braised pork with tamarind in soy sauce". It tastes mellow and delicious. If you don't have tamarind at home, you can also buy a kind of bag ready-made "Sichuan or Hunan tamarind" in the supermarket. The taste is the same. The specific measures are as follows; "

Production steps:

Step 1: sour fillet, pork, red pepper, green garlic, steamed fish soy sauce, chicken powder, green onion, ginger, star anise, rock sugar, Pixian chili sauce, yellow rice wine, cooking oil.

Step 2: soak the tamarind in water for half an hour to remove the saltiness.

Step 3: cut the tamarind into small pieces and set aside.

Step 4: cut the pork into dice sized pieces.

Step 5: add cooking oil into the ladle, add star anise, rock sugar and Pixian chili sauce, stir fry over low heat, stir fry rock sugar into chili sauce, and then stir fry red oil.

Step 6: stir fry the pork with red oil.

Step 7: stir fry pork thoroughly, stir out oil, add onion and ginger, stir out fragrance.

Step 8: cook the rice wine and stir well.

Step 9: add the steamed fish and soy sauce and stir well.

Step 10: pour some hot water into the pot, and then add the tamarind and stir well.

Step 11: cover the pot and simmer for 20-30 minutes. Simmer the meat until soft and rotten.

Step 12: after stewing, collect the juice with high heat.

Step 13: when the soup is about to be collected, sprinkle a little chicken powder to make it fresh.

Step 14: then pour in red pepper and green garlic, stir well, and then out of the pot.

Step 15: this dish can be served as a side dish with strong flavor.

Materials required:

Tamarind: 300g

Pork: 200g

Red pepper: 30g

Garlic: 40g

Steamed fish and soy sauce: 25g

Chicken powder: 2G

Ginger: 15g

Star anise: 2 pieces

Rock sugar: 15g

Pixian chili sauce: 15g

Yellow rice wine: 20g

Cooking oil: 20g

Note: this dish features: ruddy color, rich taste, delicious food. Warm tips: 1. Don't peel the small stewed meat, and don't cut the meat into too large pieces, so it's easy to cook quickly. 2. Put a few pieces of rock sugar to make the meat bright in color and taste. Star anise is for flavor. After the meat is cooked, pick out the star anise and then collect the juice. Of course, you can not pick it up. 3. This dish is full-bodied only after the soup is cleaned up. The dish cooked with soy sauce and PI chili sauce has a certain degree of saltiness, so you don't need to put salt. There are steamed fish soy sauce and steamed chicken soy sauce on the market. The color of steamed fish soy sauce is lighter and the taste is delicious. The color of steamed chicken soy sauce is darker. I think it's better to use steamed fish soy sauce. At last, I put some garlic to improve the taste. It's OK not to put it. This private dish "braised pork with sour beans in soy sauce" is ready. Very fragrant taste, the most suitable as a side dish, for your reference!

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Si Jia Mei Wei Er Xiao Cai Chi You Suan Jiao Xiao Men Rou