Braised pork with water bamboo(jiao bai hong shao rou )

Braised pork with water bamboo

Introduction:

"My husband likes to eat braised pork, but I always think it's too greasy to make it. But to satisfy my husband's appetite, I often try to add some vegetables, which is still the taste of braised meat. But with vegetables, it is relatively healthy. What makes me happy is that no matter what vegetables are added, he still likes to eat. Ha ha, success! Today, I use Zizania latifolia to make braised meat. I like this match, especially Zizania latifolia. And today, I used my shuangliren's pot to make the braised meat. I didn't add any oil, and it's not easy to add water. As long as it takes more than 20 minutes, I can make the braised meat. It takes nearly an hour less than usual. The stewed meat is rotten and tastes good. "

Production steps:

Step 1: choose more layers of streaky pork, water bamboo clean

Step 2: cut the meat into about 1.5cm cubes, put it into the pot with cold water, blanch it with water, remove the blood foam and take it out

Step 3: do not put oil in the pot, directly put into the boiled diced meat, ginger slices, and star anise

Step 4: fry until the meat surface changes color and some oil comes out

Step 5: add rock sugar, soy sauce and rice wine,

Step 6: stir well

Step 7: cover and boil for 20 minutes after steaming.

Step 8: after 20 minutes, the soup is almost finished

Step 9: cut Zizania latifolia into hob pieces, blanch in another pot to remove oxalic acid.

Step 10: pour the blanched water bamboo into the meat

Step 11: stir fry for about 2 minutes

Step 12: simmer a little, water bamboo tastes good

Step 13: add the green pepper slices to match the color, and then out of the pot.

Materials required:

Pork: 400g

Water bamboo: 400g

Rock sugar: 25g

Soy sauce: 100g

Yellow rice wine: 150g

Ginger: moderate

Star anise: right amount

Note: Braised Pork in brown sauce is used this time, so it is very short to use, without adding water, without oil, you can make awesome braised pork. If you use a frying pan, it's still the same method, just add water and stew for about 1.5 hours.

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Jiao Bai Hong Shao Rou