[Xiangnong soft glutinous braised pork](xiang nong ruan nuo hong shao rou )

[Xiangnong soft glutinous braised pork]

Introduction:

"A lot of people have done [braised pork], it should be said that every family has done more or less.. No more introduction, just tell a joke to entertain you! Please put aside your troubles and smile!! Six year old Yang Yang says she wants to marry the girl next door. Mother said: have you seriously considered it? Yangyang: of course. Mother said: then how to go to school? Yangyang: we all have our own bicycles! Mother asked Yangyang again: what should we do if we get married and have children? Yangyang: we have agreed not to have children for the time being. If she lays an egg, I'll crush it. "

Production steps:

Step 1: cut the pork into small pieces.

Step 2: ingredients and seasonings.

Step 3: cool the oil in a cold pan, put down star anise and cinnamon slices, and stir fry them over low heat.

Step 4: turn the heat, stir fry the meat until the meat turns white, and then continue to stir fry for a few more minutes to fry out the oil.

Step 5: add soy sauce, sugar and salt, stir fry for 5 minutes to color and taste. Pour hot boiled water over the meat noodles.

Step 6: scoop out the floating foam, add dates and ginger slices, cover and simmer for 30 minutes with low heat. Pay attention to the amount of water in the middle, and add boiling water if it is not enough.

Step 7: after 30 minutes (the time depends on the size of the meat), the meat becomes soft, then open the fire to collect the juice.

Step 8: thick and soft glutinous braised meat is a perfect match for dinner!

Step 9: [Xiangnong soft glutinous braised meat]

Materials required:

Pork: 300g

Dried jujube: 3

Star anise: 2

Cinnamon: 1 piece

Ginger: 3 tablets

Salt: right amount

Old style: moderate

Sugar: right amount

Note: water must be hot water, and it must be hot water when adding.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Xiang Nong Ruan Nuo Hong Shao Rou