Crispy pork - Private dish(kou su rou jie sai si fang cai )

Crispy pork - Private dish

Introduction:

"Large pieces of fat and thin, neat knife work, bright color of meat presented in the bowl, it is particularly rich! It smells good and tastes good! Hunan salt dish, Hubei sprout, Guangdong nanru, Sichuan xianshaobai, Yunnan Qianzhang Today, I'd like to recommend a new type of automatic cooking pot, the newly developed new year's Eve dinner dish - button crisp meat. "

Production steps:

Step 1: pork in cold water pot, add a little cooking wine, boil and blanch for 2 minutes, remove and wash the blood foam;

Step 2: put onion, ginger and other seasonings in the pot, and then put the boiled pork (skin down into the pot) and water;

Step 3: cover the pot and start the function of stewing crisp meat;

Step 4: at the end of cooking, pick out the seasonings in the pot, skim off the oil, and put the meat into the refrigerator.

Step 5: slice when eating, steam for about 10 minutes, and finally pour the soup.

Materials required:

Pork: 1000g

Salt: 6 g

Red Sufu: 6 pieces

Red rot milk: 80 ml

Rock sugar: 8g

Ginger: 6 tablets

Large materials: 2

Onion: 8 segments

Chinese prickly ash: 10

Cooking wine: 20 ml

Water quantity: 1200 ml

Precautions: 1. A lot of oil will come out after steaming, and it's better to skim the oil again; 2. The meat can be eaten alone or sandwiched in steamed bread slices; 3. When entering the pot, the seasoning should be spread on the bottom of the pot, so as to avoid the skin of the meat getting to the bottom of the pot during cooking; 4. There is no "stewed crisp meat" function, which can be replaced by "fermented bean curd hoof" or "stewed beef with sauce", but the taste is slightly worse.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: other

Chinese PinYin : Kou Su Rou Jie Sai Si Fang Cai