Suzhou style "Cherry meat recipe"(su zhou feng wei ying tao rou fang )

Suzhou style "Cherry meat recipe"

Introduction:

"In the vast land of China, there are 56 ethnic groups. Due to the different customs of different nationalities, they have their own special flavor in different regions. The same is true for sugarbeets in the banquet, such as sweet and sour pork in Cantonese cuisine, sweet and sour pork slices in Sichuan cuisine, sweet and sour tenderloin in Shandong cuisine, litchi in Fujian cuisine, etc. This is a representative dish of Jiangsu cuisine, called "Cherry meat square". In fact, the external shape is different from that of cherry fengmanau. It's just that the meat is very soft and rotten, the appearance is transparent and moist, and the taste is sweet, so people call it "Cherry meat recipe". I have no specific textual research on this dish. It is said that it has a history of hundreds of years. The processing method of "Cherry meat recipe" is as follows; "

Production steps:

Step 1: wash the meat and boil it in boiling water for 10 minutes.

Step 2: slightly air the cooked meat, and then cut it into pieces with a knife. The depth of the knife is 3 / 4.

Step 3: add a little oil into the frying spoon, add about 15 grams of sugar and stir fry the sugar color.

Step 4: when the sugar has not changed color yet, add spices and onion ginger to stir fry. At this time, the sugar will change color slowly and the color is yellowish.

Step 5: pour boiling water into the pan.

Step 6: put in half of the rock sugar first.

Step 7: pour in the right amount of soy sauce.

Step 8: pour in the right amount of Shaojiu.

Step 9: add about 10 grams of red lees juice "red rice is OK", and then mix well.

Step 10: open the soup and add the meat.

Step 11: cover the pot and simmer for an hour and a half.

Step 12: after simmering for an hour and a half, pour in the remaining half of the rock sugar, and then simmer for another 30 minutes.

Step 13: after stewing, sprinkle a little salt to taste.

Step 14: take out the spices and ginger.

Step 15: pick out the meat and put it on the plate.

Step 16: thicken the soup with a little water starch, then pour it on the meat.

Step 17: serve with a little embellishment.

Materials required:

Pork: 300g per piece

Red lees juice: 10g

Rock sugar: 15g

Soy sauce: 10g

Shaojiu: 20g

Refined salt: 2G

MSG: 2G

Sugar: 15g

Scallion: 20g

Ginger slices: 15g

Star anise: 2 pieces

Fragrant leaf: 1 piece

Cinnamon: 2G

Cooking oil: proper amount

Starch: appropriate amount

Note: this dish features: bright red color, attractive aroma, soft and waxy taste, sweet taste. Warm tips: 1. When cooking the meat, cook it on both sides, otherwise it will deform. During the process of stewing, turn the meat over twice to make it evenly heated. 2. Stew time must be enough, otherwise it can not achieve the effect of soft rotten run through. 3. It's OK to color with Monascus rice. The taste of red lees juice will be better. 4. Shaoxing wine is the only way to make this dish. The "Cherry meat side" of this kind of Jiangsu cuisine with big stir fry spoon is ready. If you like to eat sweet, this dish tastes very good, sweet but not greasy, you might as well try it, especially recommended to you, for your reference!

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Su Zhou Feng Wei Ying Tao Rou Fang