Braised scallop in brown sauce(hong shao lao ling rou )

Braised scallop in brown sauce

Introduction:

"Lao Ling usually buys it, cooks it and eats it more. It's powdery. But today, after the pork is put into the stew, the broth will permeate into Laoling, which is very fragrant and has a long aftertaste. "

Production steps:

Step 1: prepare streaky pork, wash and cut into pieces; wash Laoling.

Step 2: wash the scallion and ginger, cut and slice them respectively.

Step 3: Boil the pork in cold water, blanch it, and then wash it in cold water to remove the fishiness.

Step 4: heat the oil, stir fry the pork, add salt and cooking wine.

Step 5: pour in the soy sauce and proper amount of water, add ginger, bring to a boil over high heat and simmer for 40 minutes.

Step 6: add Laoling, sugar and Wuxiang powder, stir well and simmer for 15 minutes.

Step 7: after the soup is thick, sprinkle with scallion and chicken essence.

Materials required:

Pork: 500g

Laoling: 250g

Scallion: right amount

Ginger: right amount

Proper amount of oil

Old style: moderate

Cooking wine: 1 teaspoon

Salt: right amount

Sugar: right amount

Five spice powder: appropriate amount

Chicken essence: appropriate amount

Precautions: 1. Blanch pork in water to remove the smell of blood.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: spiced

Chinese PinYin : Hong Shao Lao Ling Rou