Eating meat in a big mouth and drinking in a big bowl(da kou chi rou da wan he jiu mi zhi hong shao rou )

Eating meat in a big mouth and drinking in a big bowl

Introduction:

"Eating meat and drinking wine in a big bowl is such a forthright and happy thing in life. Although I don't have a big bowl to drink, I can eat meat without scruple. Stewed pork with thick oil and red sauce has always been our family's favorite. We have to cook it every two or three days. I remember when I first learned to cook, every time I bought pork, I had to cut off the skin and throw it away. Now, it's a pity. In fact, the skin of braised pork is the most delicious, so you must use the streaky pork with skin to make this dish. It's delicious without discount. "

Production steps:

Step 1: main raw materials: streaky pork with skin, cucumber, ginger, and Li Jinji sauce.

The second step: add the right amount of water into the pot, put the pork into a spoonful of cooking wine and cook it until the chopsticks can penetrate.

Step 3: take out and wash with warm water, absorb the water on the surface with kitchen paper, and then cut into 2 cm square pieces.

Step 4: heat up the oil, add ginger slices and stir until fragrant.

Step 5: add pork and fry until the surface is yellowish.

Step 6: turn the medium heat and add Li Jinji's Stewed sauce.

Step 7: stir fry and color quickly.

Step 8: add a few garlic petals and stir fry a few times (press the garlic petals with a kitchen knife and peel them).

Step 9: add a proper amount of hot water to the fresh meat (I like to leave more soup for my child's rice dressing, so add a little more water), cover the lid, bring to a boil over high heat, then turn to medium heat and simmer for about 20 minutes.

Step 10: 20 minutes later, the remaining 1 / 3 of the soup, turn the fire to start collecting juice.

Step 11: turn off the heat when the soup reaches the amount you want.

Step 12: pack according to your preference.

Materials required:

Streaky pork with skin: 500g

Cucumber: 1 Section

Garlic: 5

Ginger: 6 slices

Li Jinji's Secret braised sauce: 2 tbsp

Cooking wine: 1 tbsp

Oil: right amount

Note: heart of the poem phrase: 1: braised pork best skin. 2: Cook the meat first and then cut it. This will not only remove part of the fishiness, but also make the cut meat smooth. 3: Blanching, washed meat had better use kitchen paper to absorb the water on the surface, so it is not easy to splash oil when frying. 4: After the fried meat is boiled with water, turn to medium heat and simmer slowly, so that the meat tastes good. Finally, turn the fire to collect the juice, in order to make the soup thick and the meat shiny. 5: I didn't add any salt because the sauce was salty enough to satisfy our taste. If you are not sure, you can taste the juice at the beginning of step 10. If you want to add more salt, add it at this time.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Da Kou Chi Rou Da Wan He Jiu Mi Zhi Hong Shao Rou