Halogen(su lu )

Halogen

Introduction:

"Spring is a good season to eat kelp. Kelp is cheap and nutritious. Generally speaking, kelp is stewed with meat or bone. This time, fat people use stewed meat broth to marinate kelp, and by the way, there are tofu skin and tofu. The flavor of marinated kelp is very fragrant. Take some with you when you go out to play. It's really a pleasure to have a breeze and a beer

Production steps:

Step 1: cut the pork into pieces.

Step 2: wrap Zanthoxylum, star anise, astragalus, Codonopsis, cinnamon and clove in gauze.

Step 3: heat the oil and add the pork.

Step 4: stir fry until the pork comes out of oil.

Step 5: add onion and ginger and stir fry until fragrant.

Step 6: add soy sauce and meijixian and stir fry until fragrant.

Step 7: add water, salt, ingredients and sugar, stir well, bring to a boil and set aside.

Step 8: take a piece of 10 * 20cm kelp, fold it into a piece and tie it with toothpick.

Step 9: fold the tofu skin in half and tie it with toothpick.

Step 10: cut tofu into 1 cm thick slices.

Step 11: add peanut oil to the frying pan and add tofu.

Step 12: fry both sides until golden brown.

Step 13: pour the stewed pork and soup into the pressure cooker.

Step 14: lay a layer of kelp on it.

Step 15: spread another layer of tofu skin.

Step 16: lay another layer of kelp.

Step 17: add the fried tofu.

Step 18: cover, press and cook, take out and let cool.

Materials required:

Pork: 500g

Kelp: 1000g

Tofu skin: 8 pieces

Tofu: 500g

Scallion: 20g

Ginger: 10g

Star anise: 2

Zanthoxylum bungeanum: 3G

Clove: 1

Dangshen: 2G

Astragalus: 3G

Soy sauce: 10ml

Meijixian: 5ml

Peanut oil: 25ml

White granulated sugar: 5g

Salt: 8g

Cinnamon: 1g

Water: moderate

Note: kelp must be washed in advance and blanched in hot water before marinating.

Production difficulty: Advanced

Process: brine

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Su Lu