Smelling fragrant, it tastes soft and glutinous, but not greasy(wen zhe xiang nong chi qi lai ruan nuo er bu ni bai ye jie hong shao rou )

Smelling fragrant, it tastes soft and glutinous, but not greasy

Introduction:

Production steps:

Step 1: cut the pork into small pieces and soak in water for one hour;

Step 2: knot the blinds for standby;

Step 3: pour the pork into the pot, pour in water, cooking wine and ginger slices, cook it first, remove the fishy smell of the meat and part of the oil, take out the pork, rinse it, and drain the water;

Step 4: pour a little oil into the pot, add star anise and cinnamon, and stir fry until fragrant;

Step 5: pour in the pork and stir fry until it is golden on all sides;

Step 6: pour the pork into the casserole, pour in the raw soy sauce, soy sauce, ginger slices, fragrant leaves, green onion, add the warm water to the pork, boil it with high heat, cover it, turn it to low heat and simmer for 1 hour, then turn the meat over;

Step 7: add the Venetian knot, continue to simmer slowly over low heat until a little soup;

Step 8: add appropriate amount of rock sugar, stir fry over high heat until the juice is dry.

Materials required:

Streaky pork: moderate

Venetian knot: appropriate amount

Cooking wine: moderate

Oil: right amount

Soy sauce: moderate

Old style: moderate

Ginger: right amount

Scallion: right amount

Star anise: right amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Rock sugar: right amount

Water: moderate

Notes: [swallows have words] 1. Use rock sugar as much as possible. It's better to grind the rock sugar into powder, so as to better grasp the taste. 2. Finally, use the big fire to collect the juice, which can make the meat more red and bright.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: Maotai flavor

Chinese PinYin : Wen Zhe Xiang Nong Chi Qi Lai Ruan Nuo Er Bu Ni Bai Ye Jie Hong Shao Rou