Stewed pork with eight ribbons(wu hua rou shao ba dai )

Stewed pork with eight ribbons

Introduction:

"Barbecued pork with eight ribbons" is a local specialty in Qingdao, Shandong Province. It's a very special dish that the pork is braised in brown sauce and then cooked together with fresh eight ribbons. The flavor of meat and seafood are integrated in the final dish. "

Production steps:

Step 1: cut the pork into pieces.

Step 2: soak the vermicelli in warm water.

Step 3: wash the eight belts, and divide the claws and body into two parts.

Step 4: heat up the oil and add sugar.

Step 5: stir fry the sugar over low heat.

Step 6: put in the pork.

Step 7: stir fry with sugar.

Step 8: add the remaining seasoning and stir well. Bring to a boil.

Step 9: cover and simmer for 45 minutes.

Step 10: add the vermicelli and stir well.

Step 11: cover and simmer for 10 minutes.

Step 12: add the eight ribbons and stir well.

Step 13: simmer for 5 minutes and turn off the heat.

Step 14: Sheng pan, a delicious pork with eight ribbons is ready.

Materials required:

Pork: 300g

Badai: 150g

Vermicelli: 100g

Scallion: 15g

Ginger: 5g

Star anise: 2 capsules

Five spice powder: 4G

Soy sauce: 10ml

Meijixian: 10ml

Water: moderate

Peanut oil: 30ml

White granulated sugar: 10g

Note: eight belt must be best put, stew old not delicious. No MSG.

Production difficulty: Advanced

Process: firing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Wu Hua Rou Shao Ba Dai