Spiced pork(wu xiang rou li )

Spiced pork

Introduction:

"Spiced meats" is a dish evolved from my mother's Secret braised pork. The dish is yellow in color, fragrant and delicious. It tastes soft and glutinous. It's very delicious and has a long aftertaste. I have a time when I need to bring my own lunch because of my work. I often cook this dish. When I bring this dish with me, everyone rushes to eat it. At that time, I feel a great sense of achievement. "

Production steps:

Step 1: raw materials are ready;

Step 2: wash the perfume with clean water;

Step 3: wash the remaining spices;

Fourth step: cut the pork into 3 cm length pieces, and then use pepper, starch and a little Baijiu to evenly mix the pork and pickle.

The fifth step: oil in the pot and stir fry at the garlic, pork in small pot, stir the extra oil, reduce the greasy, add the Baijiu, turn it over.

Step 6: add sugar and turn well;

Step 7: add the soy sauce and turn it evenly;

Step 8: add the soy sauce and stir well;

Step 9: add all the spices and stir fry until fragrant;

Step 10: add hot water which is equal to the material and burn it for 60 minutes;

Step 11: turn to high heat and add a little salt to taste;

Step 12: bowl.

Materials required:

Pork: 500g

Dried red pepper: 3

Cinnamon: 1 small piece

Star anise: 2

Fragrant leaves: 3 pieces

Soy sauce: 1 / 2 spoon

Soy sauce: 1.5 teaspoons

Baijiu: 1.5 scoops

Starch: a little

Pepper: a little

Ginger: 2 tablets

Garlic: right amount

Salt: right amount

Note: 1. To make spiced pork, it's better to use fat and lean pork, so the meat will not taste very woody; 2. Stir out some oil first, it can be less greasy, and the stir fried meat will be more fragrant; 3. Add water during cooking, it should be heated, the protein will not be damaged, and the taste will be better.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Wu Xiang Rou Li