Rice with pork neck(zhu jing rou gai fan )

Rice with pork neck

Introduction:

"Many friends asked me how to make tender meat. In fact, it's easy to make tender meat. If you marinate it with starch, protein and a little lemon juice for 2 hours, any meat can be tender. Generally, it's no problem to stir fry, but when you encounter a lot of meat, you lose a lot of texture and flavor of meat. It's a pity. Therefore, when cooking good quality meat, the goal is to play, not just tender. Today's pork neck is only made of snowflakes. The meat quality is very good. When slicing, pay attention to keep the thickness and taste. Fried first and stewed later, using the small method of western kitchen. For frying meat, the pot should be preheated until the oil lines become thinner, that is, a higher temperature, so that the surface of the meat will be sealed immediately after it enters the pot, and the gravy will not be lost; in addition, the meat should be fried to a caramel color, and the later stew will have more flavor. Also, if you like, it's better to mix raw eggs together! It's better not to eat the eggs without raw food label. The number of bacteria is not clear and there will be fishy smell. Yishi and Lanhuang egg brands can choose from each other. They are sold in Jiuguang, fresh restaurant, citysuper and cityshop. "

Production steps:

Materials required:

Pork neck: 300g

Eggs: 3

Onion: 1 / 2

Ginger: right amount

Garlic: right amount

Lettuce: 3 slices

Brewing soy sauce: 3tbs

Kunbu juice: 2tbs

Weilin: 1TBS

Sunflower seed oil: right amount

Water: moderate

Salt: right amount

Ground black pepper: right amount

matters needing attention:

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Zhu Jing Rou Gai Fan