Braised pork(kou rou )

Braised pork

Introduction:

"This time, it's not the plum dish or the classic taro, but the traditional way of doing it in my hometown, bean skin. The bean skin button meat tastes rotten and delicious. It tastes salty and delicious. The bean skin sucks up the smell of meat, and the streaky pork is less greasy because of the bean skin... "

Production steps:

Step 1: raw materials

Step 2: put the pork into the pot, add cooking wine, scallion, ginger, star anise, and cook until the pork is broken.

Step 3: let the cooked pork hang slightly.

Step 4: apply soy sauce on the skin while it's hot.

Step 5: deep fry the skin of the meat in a frying pan. (when frying, put in the pork and quickly cover it to prevent splashing)

Step 6: deep fried pork, cool for a while, cut into 0.5cm thick slices

Step 7: put it in a big bowl with the skin down.

Step 8: cut the bean skin into strips as long as the meat.

Step 9: dice Douchi, scallion and ginger.

Step 10: place the skin of soybean on the meat, green onion, shredded ginger and Douchi on the skin of soybean, add cooking wine, soy sauce, soy sauce, a little salt and a little sugar, and add half a teaspoon of broth.

Step 11: put it into a steamer, bring it to a boil over high heat, and steam over medium heat for 1.5 hours.

Step 12: take it out of the steamer and put it on the plate.

Step 13: pour the excess soup into the pan and thicken with a little water starch.

Step 14: thicken the sauce and pour it on the meat.

Materials required:

Pork: right amount

Bean skin: right amount

Cooking wine: moderate

Old style: moderate

Soy sauce: moderate

Sugar: right amount

Douchi: right amount

Scallion: right amount

Salt: right amount

Star anise: right amount

Ginger: right amount

Note: this meat can be done more at a time, cool thoroughly and put into the refrigerator to freeze. Take it out and steam it thoroughly. The twice steamed pork will be more fragrant.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Kou Rou