Home cooked water bamboo in brown sauce(rang ren kou shui yu di de shi ling jia chang cai hong shao jiao bai )

Home cooked water bamboo in brown sauce

Introduction:

"A few days ago, I saw on the Internet that Zizania latifolia is still braised in soy sauce in Jiangsu and Zhejiang, so I wanted to have a try. It seems that the dishes in Jiangsu, Zhejiang and Shanghai all like the method of braised in brown sauce. Whether it's meat, fish or cabbage, they are fried in the next pot, and then a half bowl of soy sauce with rock sugar is cooked into a big pot of black and red. I would like to follow suit. I'm ready to pour out if it's not delicious. But I can't cook a white water bamboo until it's black. I can't help but add red pepper and reduce the amount of soy sauce. I'm afraid I'll cook a bowl of black food until it's red, but I feel comfortable Many. "

Production steps:

Step 1: Chop shallots, slice ginger and cut red pepper into large pieces.

Step 2: peel the water bamboo and cut it into large pieces with hob.

Step 3: cut the streaky pork into large pieces, pour some oil into the frying pan, heat it to 60% heat, change to low heat, then add ginger slices, star anise, cinnamon and streaky pork in turn, and refine for a few minutes until the oil in the streaky pork skin is refined.

Step 4: add cooking wine, rock sugar and soy sauce, boil for 2-3 minutes.

Step 5: add water bamboo, stir well, add salt, half pot water, stir well, change the high heat to boil, turn to medium heat to stew.

Step 6: when the water is 80% dry, add the red pepper slices, turn the heat to dry, and add a small amount of chicken essence to flavor.

Materials required:

Water bamboo: 500g

Pork: 150g

Red pepper: two

Star anise: four

Ginger: a large piece

Cinnamon: two or three pieces

Rock sugar: 10g

Salt: two teaspoons

Veteran: a small spoon

Shallot: moderate

Cooking wine: 1 tablespoon

Chicken essence: appropriate amount

Note: the final plate, sprinkle with scallion, red bright attractive braised water bamboo is done. It's a home-made dish in summer season. It's very simple to make, but it's not so good in appearance and taste. Anyone who likes it can try it.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Rang Ren Kou Shui Yu Di De Shi Ling Jia Chang Cai Hong Shao Jiao Bai