Baked rice with pork loin(dong ri nuan hu hu zhu yao ju fan )

Baked rice with pork loin

Introduction:

"My aunt said," it's getting cold. I have to make up for it. If you don't cherish your body, who will cherish you Family reunion around eating together, pull pull pull on the [pork loin baked rice]...... Pig kidney. [flavor] salty, flat and nontoxic. [suitable population] pig kidney is suitable for those with kidney deficiency caused by low back pain, spermatorrhea and night sweats; suitable for women with kidney deficiency heat and poor sexual desire; suitable for elderly people with kidney deficiency, deafness and tinnitus. [food taboo] frying is not suitable for cooking; people with high blood fat and cholesterol should not eat it because of the high cholesterol content in pig kidney. "

Production steps:

Step 1: one pig waist, ready.

Step 2: 2. Use a knife to cut along the edge, and use scissors to remove the fascia inside the pig waist.

Step 3: 3. After cleaning the internal fascia, slice the pig waist.

Step 4: 4. Wash the cut pork loin with water and marinate it with ginger, soy sauce, salt and vegetable oil.

Step 5: 5. Cut coriander and shallot into small pieces.

Step 6: 6. When the rice is almost cooked, pour in the pickled pork loin.

Step 7: 7. Before eating, pour in coriander and simmer with Scallion for a while.

Step 8: 8. Mix well and eat.

Step 9: finished product picture [pork loin baked rice].

Materials required:

Pig waist: one

Ginger: right amount

Coriander: moderate

Chives: right amount

Soy sauce: moderate

Salt: right amount

Vegetable oil: right amount

Precautions: [CSY tips] 1. The fascia inside the pig waist must be thoroughly removed.

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Dong Ri Nuan Hu Hu Zhu Yao Ju Fan