Dongyou: Sufu meat with sauce(dong you jiang fang fu ru rou )

Dongyou: Sufu meat with sauce

Introduction:

"When it comes to laozhengxing, I'm afraid no one in Shanghai knows it. In the seventh year of Tongzhi in the late Qing Dynasty, Cai Zhengren and Zhuo Renxing from Wuxi set up laozhengxing restaurant in Shanghai. Since then, their cuisine has been popular for a hundred years. Therefore, laozhengxing is the "earliest" and "best" Shanghai style restaurant in Shanghai. The Expo 2010 Shanghai China was held in Shencheng. As the first brand of local cuisine in Shanghai, laozhengxing has brought the famous dish "Zhengxing sauce recipe" with local characteristics to tourists at home and abroad. This dish has been famous in Shanghai since the 1930s. Its characteristics are fat but not greasy, crisp but not rotten, and the sauce with milk rot and bittern smell is the best portrayal of our strong oil red sauce. Why is it called sauce side instead of Sufu meat? There are some considerations: if it is directly cut into pieces, it is called Sufu meat; if it is cooked in whole pieces, it is called sauce side. "

Production steps:

Step 1: wash the streaky pork with skin and put it into a water pot until it is half cooked.

Step 2: remove the meat and let it cool. Change the knife on the surface.

Step 3: move to the frying pan, pour in the original soup, put the meat.

Step 4: add rotten milk, salt, sugar and cooking wine, and cook until eight minutes.

Step 5: take a bowl, put in the meat, pour in the soup.

Step 6: seal with plastic film.

Step 7: put in the steamer.

Step 8: steam until crisp.

Step 9: wash and blanch the cabbage heart.

Step 10: control the moisture content and set the plate.

Step 11: vegetable heart and meat recipe.

Step 12: place the meat on the dish.

Step 13: pour the soup into the pot.

Step 14: thicken with starch and pour the milk on the sauce.

Step 15: OK. Serve.

Materials required:

Streaky pork with skin: moderate amount

Green vegetable heart: moderate amount

Sufu juice: right amount

Salt: right amount

Sugar: right amount

Cooking wine: moderate

MSG: right amount

Starch: appropriate amount

Edible oil: right amount

Note: this dish is exquisite. The pork with fat and thin should be boiled and cut first, then put into the steamer and steam for four hours until the meat becomes soft and refreshing. Finally, thicken with the South rotten sauce to make a sauce, pour it on the sauce before leaving the pot. The dish tastes good and the color is attractive. At the same time, in the side with some vegetables, eat time will not feel too greasy.

Production difficulty: Advanced

Process: steaming

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Dong You Jiang Fang Fu Ru Rou