Hui Cuisine: Braised Pork with soy sauce(hui cai hong shao hua shui )

Hui Cuisine: Braised Pork with soy sauce

Introduction:

"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. Carp tail has been regarded as a treasure in ancient times. Li He's poem "Da Di Qu" reads: "Lang eats carp tail, concubine eats orangutan lip." Stewed in brown sauce, the tail of black carp is used as the raw material. Stewed pork with soy sauce is one of the cuisines of Anhui cuisine, which is mainly made of green garlic. The cooking skill of stewed pork with soy sauce is mainly stewed pork with salty taste. It is made of black carp tail (i.e. paddle) and braised in brown sauce. The technique of this dish is very particular. It has to be overturned for several times and the fish's tail is constant, which is very difficult. Taste: the dish is red and bright, the sauce is thick, fat and waxy, and the meat is smooth and tender

Production steps:

Materials required:

Herring tail: 350g

Scallion: 15g

Ginger slices: 10g

Raw powder: 5g

Soy sauce: 3 tbsp

Shaojiu: 1 tbsp

Soup: 150g

Sugar: 10g

Vegetable oil: 25g

matters needing attention:

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Hui Cai Hong Shao Hua Shui