[birds and beasts] - Nang baorou(fei qin zou shou nang bao rou )

[birds and beasts] - Nang baorou

Introduction:

"Nang baorou is originally a Xinjiang dish. It should be made with mutton. When I arrived in Shandong, I used pork to do as the Romans do, but the taste is also very fragrant, especially the Nang, which is at the bottom of the mat. It fully absorbs the taste of the soup and tastes very good. "

Production steps:

Step 1: peel, wash and cut potatoes into hob pieces.

Step 2: cut the pork into pieces.

Step 3: heat the oil, add sugar and stir fry over low heat.

Step 4: stir fry the pork.

Step 5: stir fry with sugar.

Step 6: add the rest of the seasoning.

Step 7: bring to a boil and simmer for 40 minutes.

Step 8: add the cut potatoes and stir well.

Step 9: cover and simmer for another 20 minutes.

Step 10: cut the Nang into pieces and put them on the plate.

Step 11: put the stewed meat on it.

Materials required:

Pork with skin: 750g

Xinjiang Nang: one

Potatoes: 500g

Scallion: 15g

Ginger: 5g

Star anise: 2

Soy sauce: 5g

Vedami: 5g

Salt: 3 G

Water: moderate

Five spice powder: 5g

Note: do Nang bag meat Nang best choose hard Nang, so that muscle bubble. If mutton is the best, add onion and carrot to the corresponding ingredients.

Production difficulty: Advanced

Technology: stewing

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Fei Qin Zou Shou Nang Bao Rou