Rougamo with full meat flavor(rou xiang bao man de rou jia mo )

Rougamo with full meat flavor

Introduction:

"I started to love eating rougamo when I was in school. Now I'm making it myself. It tastes good. Let's try it."

Production steps:

Step 1: wash pork with water

Step 2: cool the underwater meat, add scallion and ginger slices, and add a little cooking wine. After boiling, skim the foam and turn to low heat. Take it out after 20 minutes

Step 3: put the meat into the casserole, add enough hot water, add sugar, salt, soy sauce and stew material, boil the water, turn the high heat to low heat, stew for 1.5 hours

Step 4: wash the green peppers and coriander, cut the green peppers into small sections and cut the coriander into small pieces

Step 5: add a little oil into the pan, stir fry with scallion and garlic until fragrant

Step 6: stir fry green pepper for a while, add soy sauce and salt

Step 7: add a spoonful of stew sauce to taste before leaving the pot, and then add parsley powder

Step 8: turn on the fire to collect the juice and turn off the fire

Step 9: take out the meat, green pepper and coriander, stir and chop them, then put them into the cake

Step 10: it's done~~~

Materials required:

Pork: 300g

Green pepper: right amount

Coriander: moderate

Cake: 2

Scallion: right amount

Ginger: right amount

Salt: right amount

Sugar: right amount

Old style: moderate

Stew: 1 Pack

Note: 1. Special recommendation for stew: Wang Shouyi thirteen flavor stew, a small bag can stew 500g, taste super good and convenient. 2. Only to deepen the color of soy sauce, the stew has salty taste, salt should be put less. 3. When stir frying with onion and garlic, remember to use a small fire, the fire will paste

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Rou Xiang Bao Man De Rou Jia Mo