Braised pork with bean tendon stick(dou jin gun shao rou )

Braised pork with bean tendon stick

Introduction:

"Bean tendon stick is a specialty of Sichuan Province. It is made of pickled tofu and dried in the sun. There are many ways to eat bean tendon stick, among which the most common one is roast meat. The meat is fragrant and crisp. Bean tendon absorbs the gravy and tastes delicious. This dish is suitable for both wine and rice. It's also very simple and easy to master. "

Production steps:

Step 1: soak dried bean tendon in water and soften it. Cut ginger and scallion into sections and set aside

Step 2: scrape the pork and cut it into 2 cm square pieces. After washing, cut into pieces and drain

Step 3: cut it into 3.5cm long knots, steam it and take it out

Step 4: rinse and drain after soaking

Step 5: leave a little oil in the pan and add 2 tbsp sugar

Step 6: after frying out the burnt sugar color, put the meat in the pot, dry and color with water vapor

Step 7: a spoonful of soy sauce, soy sauce, cinnamon, ginger and scallion

Step 8: a spoonful of soy sauce, soy sauce, cinnamon, ginger and scallion

Step 9: add 2 dried peppers to improve the taste

Step 10: add the mushrooms and some boiling water, add salt, bring to a boil, and simmer over medium heat until the meat is soft for about 1 hour

Step 11: put in the bean gluten and bring to a boil. Turn to medium heat and cook until soft

Materials required:

Pork: 500g

Bean tendon stick: 3

Mushroom: 50g

Dry pepper: right amount

Sugar: 2 tablespoons

Veteran: a spoonful

Ginger: right amount

Scallion: right amount

Cooking wine: moderate

Star anise: right amount

Cinnamon: moderate

Precautions: 1. Don't overdo the extraction; when cooking meat, put enough soup at one time.

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Dou Jin Gun Shao Rou