Braised pork with rice dumplings(zong xiang hong shao rou )

Braised pork with rice dumplings

Introduction:

"This year's Zongye are not used to make zongzi, but dongbaobao and xibaobao, which contain some interesting food. I wanted to make cakes at the weekend, but I worked overtime on Saturday and only had one day off. Today, I came out with a piece of streaky pork at home and wanted to make a simple white meat with mashed garlic. After the ice melted, I found that the meat was not smooth, and it might not cut well if it was sliced. So I immediately think of those rice dumpling leaves that haven't been used up. I want to cut the meat into pieces and wrap it in rice dumpling leaves, then add oil and sauce to make braised meat

Production steps:

Materials required:

Streaky pork: moderate

Zongye: right amount

Cooking wine: moderate

Soy sauce: right amount

Scallion: right amount

Ginger slices: right amount

Five spice powder: appropriate amount

Rock sugar: right amount

Water: moderate

matters needing attention:

Production difficulty: simple

Process: firing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Zong Xiang Hong Shao Rou