Streaky pork with water bamboo in oyster sauce(hao you jiao bai wu hua rou )

Streaky pork with water bamboo in oyster sauce

Introduction:

"It's better to catch the tail and eat Zizania latifolia. It's better to borrow the sauce of streaky pork and the salty sauce of oyster sauce. Ordinary Zizania latifolia can also make people love it. Streaky pork, after blanching, stir frying, hawthorn with boiling, eat fat but not greasy, fat part of the mouth that is. If you like meat, you can't miss it

Production steps:

Step 1: wash the pork and cut it into small pieces

Step 2: remove the shell of Zizania latifolia, wash and cut evenly

Step 3: shred ginger, slice scallion, prepare rock sugar and spices

Step 4: blanch pork and drain

Step 5: heat the oil in a pan, saute shredded ginger and scallion slices

Step 6: stir fry the pork with small heat, slightly yellow on both sides

Step 7: flavored wine

Step 8: add oyster sauce

Step 9: add raw cigarettes

Step 10: add veteran

Step 11: pour in the water bamboo

Step 12: add rock sugar and all the spices

Step 13: add appropriate amount of hot water and level with the ingredients

Step 14: bring to a boil over high heat and simmer over low heat for about 40 minutes

Step 15: collect the juice in a big fire and get out of the pot

Materials required:

Streaky pork: 600g

Water bamboo: 300g

Fennel: right amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Hawthorn: moderate

Ginger: right amount

Scallion: right amount

Salad oil: right amount

Cooking wine: moderate

Oyster sauce: right amount

Soy sauce: moderate

Old style: moderate

Rock sugar: right amount

Points for attention: 1. Blanching, frying, and hawthorn cooking of streaky pork are all to remove part of the fat of streaky pork, so that the streaky pork is fat and not greasy. 2. Hot water must be added in the middle of cooking. If cold water is added, it will make the streaky pork compact and taste bad. 3. At the end of cooking, people must not leave the pot to avoid burning. 4. Oyster sauce, raw soy sauce, and old soy sauce all have salty taste, So there's no need to add salt to this dish

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Hao You Jiao Bai Wu Hua Rou