Braised pork with orange peel(cheng pi shao rou )

Braised pork with orange peel

Introduction:

Production steps:

Step 1: raw material drawing.

Step 2: put proper amount of water into the pot, bring to a boil, add the streaky pork, remove the blood, take out and drain.

Step 3: cut the meat into small pieces and slice the ginger and garlic.

Step 4: heat the pot with proper amount of oil and stir fry the pork until the meat and oil come out.

Step 5: add cooking wine and stir fry the soy sauce.

Step 6: add star anise, cinnamon, ginger and garlic slices and stir fry until fragrant.

Step 7: pour some boiling water (without meat) into the pot, put in two pieces of orange peel and rock sugar, cover the pot and simmer over high heat to low heat until the meat is soft and rotten.

Step 8: after the soup is thick, add appropriate amount of chicken essence and take it out of the pot

Materials required:

Pork: 500g

Orange peel: 2 pieces

Salt: right amount

Cooking wine: moderate

Old style: moderate

Chicken essence: appropriate amount

Ginger: right amount

Cinnamon: moderate

Star anise: right amount

Rock sugar: right amount

Garlic: right amount

Note: 1, orange peel is also a kind of traditional Chinese medicine, taste slightly bitter, about 500g meat put the whole orange peel 1 / 4 can, don't put too much. 2. I only put in two pieces. It tastes good enough.

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Cheng Pi Shao Rou