Braised pork with double jade sauce(shuang yu jiang men hong shao rou )

Braised pork with double jade sauce

Introduction:

Production steps:

Step 1: prepare onion, ginger, garlic, star anise, dried pepper, and Zanthoxylum bungeanum granules, and wrap them in spun cloth;

Step 2: cook the cooked quail eggs for five minutes, remove them in and out of cold water, skin them, wash them, dry them with kitchen paper towel, fry them in warm oil until golden, and remove them.

Step 3: peel cooked taro, cut hob, spare; two garlic, cut foam, spare; braised meat is my last meal to set aside, can jump directly into step 5; if not ready-made, please refer to step 4.

Step 4: cut the whole pork into strips, wash it in boiling water, blanch it in boiling water, take out warm water to wash it, and cut into small cubes; cool the oil in the pan, sugar it with ice until yellowish, stir fry the pork, add onion, ginger, garlic and star anise, then pour in soy sauce and soy sauce 1:2, add a small amount of cooking wine, stir fry twice, add four times the boiled water of the meat, add two pieces of pepper and ginger, and simmer for 30 minutes

Step 5: add onion, ginger, garlic, star anise and dry pepper into the medium temperature oil, add ginger, garlic, star anise and dry pepper, stir fry the spare pork, add the right amount of soy sauce and soy sauce, stir fry 2 times in 1:2

Step 6: add the deep fried quail eggs and turn them evenly. Let the ingredients be covered with soy sauce for a short time to avoid aging

Step 7: immediately add twice the boiled water of the meat, add two pieces of pepper and ginger, and simmer for 5-10 minutes

Step 8: when the soup has just passed the ingredients, add the cooked taro, stir well over medium low heat (pay attention not to break the taro), cover the pot and simmer for two minutes

Step 9: add salt, chicken essence and 2 / 3 garlic foam, mix well and turn off the heat. Serve, sprinkle the remaining garlic foam and finish. Delicious_  ^

Materials required:

Streaky pork: moderate

Cooked taro: 5

Quail eggs: half a catty

Rock sugar: a little

Onion, ginger and garlic: right amount

Zanthoxylum bungeanum: right amount

Star anise: right amount

Dry pepper: right amount

Soy sauce: moderate

Old style: moderate

Cooking wine: a spoon

Note: 1, if you do not grasp the heat, tiger skin eggs can not stir fry directly into the soup stew; 2, usually can do more braised meat, easy to match a lot of dishes, also save fire, lazy brocade bag ha ha; 3, because soy sauce, soy sauce itself has salt flavor, finally do not add too much salt; 4, cooked taro do not stir frequently, so as not to paste the pot;

Production difficulty: Advanced

Technology: stewing

Production time: one hour

Taste: Maotai flavor

Chinese PinYin : Shuang Yu Jiang Men Hong Shao Rou