Stewed meat with rougamo(mi zhi lu rou rou jia mo da dang )

Stewed meat with rougamo

Introduction:

"A few days ago, my children wanted to eat rougamo. They said it was too expensive to buy it outside. It was 4.5 yuan per piece. They didn't enjoy it. They didn't taste as good as their mother's! O(∩_ O ha! A high hat buttoned up, a little dizzy ~ ~ but a great sense of achievement! Rougamo is actually a wonderful combination of two kinds of food: meat with wax sauce and Baiji steamed bun. Combine into one, contrast each other, give full play to all kinds of flavors, and make the steamed bread flavor meat crisp have endless aftertaste. And it has the reputation of Chinese hamburger, famous at home and abroad, deeply loved by people. I always think rougamo is the most fragrant with stewed meat. The stewed meat is ruddy in color and fragrant in smell. The meat is soft but not rotten. It is the perfect partner for rougamo to melt in the mouth. It is said that the real meat with wax sauce has its own secret recipe. There are more than 30 kinds of seasonings, and it will be made from aged marinade. In fact, as long as the main ingredients can be put in, it can also make delicious and mellow stewed meat. After several times of cooking, I found that the marinated meat with rose rotten milk had the best taste, so now it's my specialty

Production steps:

Step 1: prepare all the ingredients.

Step 2: add appropriate amount of water to the casserole, and then add seasoning to boil over high heat.

Step 3: join the veteran.

Step 4: add soy sauce.

Step 5: add cooking wine.

Step 6: add rose rot milk.

Step 7: add the rock sugar brine and simmer for 10 minutes to get the fragrance.

Step 8: wash pork and cut into large pieces.

Step 9: put boiled water in the pot and cook the pork for 3 minutes.

Step 10: add a little oil in the pan and fry the pork until it is cooked.

Step 11: fry until the streaky pork is slightly burnt, and remove the oil.

Step 12: put the pork into the marinade, bring to a boil over high heat, cover it and simmer for 1-2 hours.

Step 13: until the meat is crispy and seasoned with a little salt.

Materials required:

Pork: 500g

Big material: 4

Chinese prickly ash: 5g

Fragrant leaves: 3 pieces

Kaempferi: 3

Pepper: 3

Caokuo: 1

Scallion: right amount

Cooking wine: 20 ml

Soy sauce: 30 ml

Soy sauce: 20 ml

Rose rot milk: 30ml

Rock sugar: 20g

Salt: right amount

Ginger: right amount

Note: stewed pork is best made of streaky pork, the meat is fat but not greasy, the entrance is soft and crispy, and it tastes best with Baiji steamed bun. Add some rose rotten milk to marinated meat to make it ruddy in color and mellow in taste. Blanch the streaky pork, and then fry it until the oil comes out. In this way, the stewed pork is fat but not greasy, and the taste is better and healthier. Stewing marinated meat in casserole with low heat is the best, which can achieve the effect of complete meat quality but crisp in the mouth.

Production difficulty: Advanced

Process: brine

Production time: several hours

Taste: Maotai flavor

Chinese PinYin : Mi Zhi Lu Rou Rou Jia Mo Da Dang