Braised pork with vinegar(cu men wu hua rou )

Braised pork with vinegar

Introduction:

"When it comes to this pork, we often cook and eat it, such as stewing pork, frying pork, steaming pork. Recently, we learned a new way to stew pork with vinegar, which is really unique in flavor and aroma, and the meat is fat but not greasy."

Production steps:

Step 1: prepare the main material

Step 2: prepare ingredients

Step 3: wash the pork and cut it into even pieces;

Step 4: cut the lettuce and carrot into hob pieces, and cut the rape into two pieces;

Step 5: put a little oil in the pot and stir fry the pork. When the pork shrinks and spits out the oil, break in the big material flap and cinnamon, and put in the scallion and ginger;

Step 6: stir in soy sauce, red sufu, boiled water, sugar and a lot of vinegar when stir out the flavor;

Step 7: after boiling, put it into a pressure cooker and simmer for 15 minutes;

Step 8: add lettuce and carrots to the stewed meat and return to the pot. Stir fry the stewed meat to get the juice. The color and taste are better;

Step 9: put the rape into the pot, add salt and sugar to stir fry;

Step 10: put the fried rape around the plate.

Materials required:

Pork: 500g

Rape: 6

Lettuce: one

Carrot: one

Large materials: 2

Scallion: right amount

Ginger: right amount

Vinegar: right amount

Cinnamon: moderate

Red Sufu: appropriate amount

Note: 1, partial belly is called soft no flower, thin, can give five flowers three layers; back is called hard no flower, fat is thicker. 2. Stir fry pork, to put less oil, in the process of frying, pork will be out of oil. 3. Pay attention not to fry the rape too old.

Production difficulty: simple

Technology: stewing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Cu Men Wu Hua Rou