Zhejiang cuisine Ningbo roast(zhe cai ning bo kao cai )

Zhejiang cuisine Ningbo roast

Introduction:

Production steps:

Step 1: prepare the material.

Step 2: wash the vegetables, wash the pork and slice, wash the rice cake and cut into strips.

Step 3: blanch the rice cake in a hot water pan for about 6 minutes. Remove the supercooled water.

Step 4: heat the oil in a hot pan, add salt, stir fry the vegetables until the water is out, stir fry until the water is dry, and then remove.

Step 5: pour a little oil into the pan and saute the scallion, ginger, dried pepper and seasoning.

Step 6: stir fry the pork.

Step 7: pour in cooking wine, soy sauce, chili sauce, sugar and water, bring to a boil over high heat and turn to low heat for about 20 minutes.

Step 8: put in the green vegetables and bake them until they turn into soy sauce.

Step 9: add the rice cake and cook until the juice is dry.

Step 10: take out the pot and put it on the plate.

Materials required:

Vegetables: 400g

Pork: 100g

New Year cake: 1

Vegetable oil: right amount

Chili sauce: right amount

Old style: moderate

Salt: 1g

Sugar: right amount

Cooking wine: moderate

Ginger: moderate

Note: stir fry vegetables must be high temperature oil, stir fry vegetables water, and then boil dry water out. In this way, it will not come out of water when it is later made.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: other

Chinese PinYin : Zhe Cai Ning Bo Kao Cai