Braised pork with soy sauce(zhe cai hong shao hua shui )

Braised pork with soy sauce

Introduction:

"Braised pork with soy sauce is a home cooked dish of Zhejiang cuisine. "Stroke", also known as "throw water", is a common name for fish tail, which refers to the tail of a fish with a tail fin. Because of the regular exercise, the meat in this position is very tender and smooth. As the saying goes, the head of bighead carp and the tail of grass carp are cooked in brown sauce. They are very fragrant and tender. "

Production steps:

Materials required:

Grass carp tail: 500g

Ginger: 10g

Scallion: 20g

Soy sauce: moderate

Cooking wine: moderate

Garlic: 10g

Chicken essence: appropriate amount

matters needing attention:

Production difficulty: ordinary

Process: boiling

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Zhe Cai Hong Shao Hua Shui