Soft rotten and mellow tiger skin meat(ruan lan chun xiang de hu pi rou )

Soft rotten and mellow tiger skin meat

Introduction:

"Tiger skin meat is a traditional Zhejiang dish. Also known as Dong Rou, it was created by Dong Xiaowan. The skin is wrinkled, fat but not greasy. This dish is characterized by glossy and smooth texture, like tiger skin, soft rotten mellow. Streaky pork is rich in nutrients, easy to absorb, and has the effect of supplementing skin nutrients and beauty. Xuelihong - this is a traditional vegetable that everyone in Wuyishan likes to eat. It tastes delicious and has the functions of appetizing, invigorating the spleen and helping digestion. Xuelihong contains a variety of amino acids and vitamins, so it is called "healthy tea."

Production steps:

Step 1: clean the pork and wipe off the moisture.

Step 2: smoke the meat over the fire.

Step 3: bake to brown.

Step 4: soak in warm water.

Step 5: scrape the Yellow scorched skin and dirt with a knife.

Step 6: cut into thick strips. [or not]

Step 7: put some water in the pot, bring to a boil, add soy sauce, cooking wine, soy sauce, sugar, onion, ginger and salt.

Step 8: put in the meat (skin up). After the soup boils, skim the froth.

Step 9: simmer with low heat until 3-4 mature, turn over the meat and continue simmering, turn off the heat when the meat is 8-9 mature.

Step 10: remove the root tip of the red stem from the pickled snow, wash and dice it.

Step 11: control dry water, stir fry with oil until dry.

Step 12: stack the stewed meat skin down in a bowl.

Step 13: add the stir fried Xueli red stem and pour in the soup.

Step 14: steam for another 40 minutes

Step 15: pour out the soup.

Step 16: put the skin up into the plate.

Step 17: bring the soup to a boil and add in the thicken.

Step 18: pour the soup on the meat.

Materials required:

Pork: 500g

Xueli red stem: 30g (pickled)

Cooking wine: 10g

Sugar: 15g

Salt: 3 G

Soy sauce: 10g

Scallion: 10g

Ginger: 10g

Large material: 2 pieces

Note: the meat can be simmered and cut into strips when steaming. It's better to stir fry the red stem in the snow.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Ruan Lan Chun Xiang De Hu Pi Rou