Sweet and sour "chestnut meat"(tang cu li zi rou )

Sweet and sour "chestnut meat"

Introduction:

"This dish is still cooked on the Dragon Boat Festival. It's not clear whether this meat is called "chestnut" meat. When I was buying the pork for making zongzi, I saw it sold and asked the owner: what kind of meat is it? The owner said: it's chestnut meat. It's the best piece of meat in hooves. One hoof is one. A total of 6, I bought, about 10.6 yuan, can not think of how to burn, so made of sweet and sour. However, meat must be good meat. My son said it was delicious, so I didn't eat any of them. "

Production steps:

Step 1: wash and drain the meat.

Step 2: put some salt, cooking wine, ginger marinate for 20 minutes.

Step 3: oil the pot, put the meat into the pot and fry for a while.

Step 4: fry until the meat is discolored and fragrant.

Step 5: pick up the meat, put the remaining oil into onion, ginger and other materials, stir.

Step 6: put the meat into the pot and stir fry for a while.

Step 7: add wine, soy sauce, soy sauce, vinegar, sugar, stir fry again. Add half a bowl of water. A big fire.

Step 8: bring to a boil over high heat and simmer over low heat until the soup is thick. Fire to collect juice.

Step 9: pot, you can put some shallots.

Materials required:

Sirloin: 6

Onion: two

Ginger: 2 tablets

Garlic: 2 slices

Fragrant leaves: 3 pieces

Fennel: 1 flower

Yellow rice wine: 2 teaspoons

Old style: 1 spoonful

Soy sauce: 2 teaspoons

Sugar: 2 teaspoons

Rice vinegar: 2 teaspoons

Note: do not know what this is called? Right to be "chestnut meat"

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Tang Cu Li Zi Rou