Nanruzai Pai(nan ru zai pai )

Nanruzai Pai

Introduction:

"This is a dish that someone wanted to eat on Saturday. By going out to buy breakfast, he bought a piggy back. As a result, he still couldn't resist the laziness of the weekend. He didn't open fire after two days' rest, so he went out to solve it. In this way, the fresh chops lay in the freezer of the refrigerator for three days. It's said that this dish has been cooked for countless times, but the nanru milk that I bought all the time is out of stock. However, if someone wants to eat it, he has to change it. However, to tell you the truth, the nanru milk of Houjia is salty and not very good. I prefer the former home. Fortunately, I only bought two small bags. After eating, I changed the goods and made them again. The color and taste are great! ~\(≧▽≦)/~”

Production steps:

Step 1: raw material drawing.

Step 2: put the spareribs in the pot with cold water and boil them.

Step 3: take out and rinse with cold water to clean impurities and froth.

Step 4: green onion, ginger slices, saute in oil pan.

Step 5: put in the spareribs and fry them in low heat.

Step 6: deep fry until the surface is yellowish, add appropriate amount of South milk, sugar seasoning.

Step 7: drop the cooking wine to remove the smell, and add a small amount of boiling water. Cook over low heat for 15 minutes.

Step 8: after boiling over low heat, turn to high heat and collect juice.

Materials required:

Pork chop: 500g

Shallot: moderate

Ginger: moderate

South milk: right amount

Sugar: right amount

Cooking wine: moderate

Note: 1, no South milk can be red Sufu or rose Sufu milk instead. 2. In the past, we didn't need to add any seasoning to nanru, but this time it was a little salty, so we added some sugar to neutralize the taste. 3. Sprinkle a little parsley on the pan.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: salty and sweet

Chinese PinYin : Nan Ru Zai Pai