Loh Bak (wu xiang lu rou )

Loh Bak

Introduction:

Production steps:

Step 1: a piece of pork leg

Step 2: wash and sprinkle with salt, star anise powder, ginger powder and soy sauce

Step 3: mix well and marinate for about half an hour

Step 4: beat the salted meat into three eggs, mix well, deep fry in oil pan until discolored, then deep fry a little

Step 5: add large ingredients (star anise, nutmeg, tsaokuo, Xiangye, fennel, cumin, etc.) into the electric rice cooker, add water to bring to a boil, and add the fried meat

Step 6: stew for about half an hour

Step 7: take out the lean meat and wash a cucumber

Step 8: cucumber oblique knife, swing plate

Step 9: slice the meat and place it evenly on the plate. Garnish the edges with ketchup

Step 10: put a little salt, monosodium glutamate, soy sauce, vinegar, mashed garlic and spicy oil in a bowl, mix well, pour on the meat or dip in the sauce

Step 11: eat

Materials required:

Pork leg: moderate

Cucumber: moderate

Large material: moderate amount

Garlic: right amount

Pepper in oil: moderate amount

MSG: right amount

Dry red pepper: appropriate amount

Zanthoxylum bungeanum: right amount

Salt: right amount

Tomato sauce: right amount

Vinegar: right amount

Soy sauce: moderate

Old style: moderate

Ginger powder: right amount

Star anise powder: right amount

Note: 1. After marinated meat, cool it and slice it for better flavor. 2. When marinated meat comes out, it tastes delicious

Production difficulty: simple

Process: brine

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Wu Xiang Lu Rou