Braised pork with pork(qing shao te rou )

Braised pork with pork

Introduction:

"There is a kind of poultry that is very similar to a goose, but not a goose. Its feathers are white, generally dry raised, love to run with people, especially love to carry people's clothes. We call it & quot; Teng & quot;, but I found it on the Internet, but I couldn't find it. I asked some older people and talked with some older rural people. They always thought it was cool and the nutrition was higher than ducks. "

Production steps:

Step 1: Seasoning: soy sauce, olive oil, rice wine, pepper, rock sugar, salt, small dry pepper

Step 2: wash yam, peel and slice, set aside

Step 3: shampoo black fungus and set aside

Step 4: like other poultry, the skin of the neck must be torn open and the lymph inside must be removed. Especially the one near the shoulder blade. You can see, three big lymph nodes. You can't eat them

Step 5: clean the rice straw, drain several pieces of water, and then marinate with yellow rice wine

Step 6: dry the pan over low heat, preheat the pan and pour in olive oil. Put the oil and skin into the pan first, and force out the oil

Step 7: look at the oil and fill up the part

Step 8: pour in the pickled mince, add Chinese prickly ash and small dry pepper, stir fry over medium heat, and stir fry with water

Step 9: add garlic, rock sugar, soy sauce, salt and stir fry for a while.

Step 10: add water to the meat, bring it to a boil, turn to medium heat and simmer.

Step 11: when the soup becomes thick, pour in the yam slices and simmer for about one minute, then pour in the black fungus and stir fry for a while. Turn off the heat and simmer for a while.

Step 12: plate and serve

Materials required:

Weight: 4500g

Auricularia auricula: 10g

Yam: 100g

Oil: right amount

Salt: right amount

Rock sugar: right amount

Soy sauce: moderate

Yellow rice wine: right amount

Zanthoxylum bungeanum: right amount

Small dry pepper: right amount

Garlic: right amount

Note: if you want to have the feeling of glutinous yam, put it early and simmer for a while.

Production difficulty: simple

Process: firing

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Qing Shao Te Rou