Stewed pork with Scallion(cong lu wu hua rou )

Stewed pork with Scallion

Introduction:

"Streaky pork has always been the best meat protagonist in Chinese dishes, such as Meicai button meat, nanru button meat, Dongpo meat, double cooked pork, stewed rice, steamed pork with flour, braised pork and so on. The pork is fat and thin, and the lean part is tender and juicy. Its fat meat is easy to melt when it's hot, and the lean meat is not firewood when it's cooked for a long time. This time, I use onion and star anise to stew together. It's not greasy, and it's not heavy taste. It's a better home cooked dish. "

Production steps:

Step 1: wash the pork

Step 2: marinated meat material, ginger slice, green onion cut section, onion cut thick silk

Step 3: put the pork into boiling water and cook for 5 minutes. Take it up and rinse with cold water

Step 4: heat up the pan, saute ginger slices, green onion, shredded onion, add all seasoning materials and bring to a boil

Step 5: add pork and simmer for about 20 minutes

Step 6: after cooking, lay the onion on the bottom of the plate, slice the five flowers on top of the onion

Materials required:

Streaky pork: moderate

Onion: 3

Green onion: moderate

Ginger: right amount

Salad oil: 1 tbsp

Tiancheng Yiwei soy sauce: 3 tbsp

Sugar: 1 tsp

Salt: right amount

Sesame oil: appropriate amount

Star anise: 2 capsules

Fennel: Xiao Xu

Garlic: 1 tsp

Water: 700ml

Note: all ingredients in the original pot soak more than 1 hour, or next day after heating to eat, more delicious

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: onion

Chinese PinYin : Cong Lu Wu Hua Rou