Special braised pork, different feeling, you also try!(te se hong shao rou bu yi yang de gan jiao ni ye lai shi shi )

Special braised pork, different feeling, you also try!

Introduction:

"I've seen many versions of braised pork, and I've tried to make it many times. This time I'll try to make it in a different way. I'll see if I can find a new taste in the same taste. Diners will look down!"

Production steps:

Step 1: a piece of streaky pork, wash and set aside

Step 2: garlic, green onion, red pepper, 2 potatoes, coriander, ginger

Step 3: soak the hazelnut mushroom and wash it (because there is a lot of sand, you must clean it carefully, cut the lower end of the mushroom leg, about 1cm, stir it in one direction with chopsticks), set aside

Step 4: scallion section, with scallion, ginger thick slice, with a knife beat loose, garlic whole petals, dry red pepper can be washed, potatoes do not cut, to use Ben Kai (that is, cut 0.5cm with a knife, with a knife to force open), ha ha, I do not know you can understand my explanation! The meaning of this is that it can taste better, because it is an irregular surface, not a cut with a knife.

Step 5: cut the pork into small pieces and set aside

Step 6: star anise, cinnamon, fennel, Geranium leaf and white sugar (it's better to use rock sugar, because there's no rock sugar at home, so use white sugar)

Step 7: add the oil in a cool pan, and when the oil temperature is 50% hot, add white sugar to stir fry until it foams

Step 8: quickly put in the cut pork and stir fry it

Step 9: put in old style and raw style (if you like the color thicker, put more old style and vice versa)

Step 10: add cooking wine

Step 11: pour in the ingredients (fennel, star anise, cinnamon, clover, etc.)

Step 12: add onion, ginger, garlic, etc

Step 13: stir fry it continuously for about 10 minutes (mainly frying the oil of streaky pork, which can absorb the flavor of seasoning). Now the taste of braised pork has come out, very fragrant

Step 14: when the oil is almost separated out, add boiling water (make sure that the meat is dead in cold water, and very soft in boiling water) to foam the meat. It's better to exceed one centimeter, because there are also noodles, potatoes, mushrooms, etc.

Step 15: then put in the vermicelli, because vermicelli is the most difficult to cook, so put it in first

Step 16: after the noodles are cooked for 10 minutes, put in the hazelnut mushroom. At this time, you can put in the salt, because the meat has been stewed almost, and it needs to absorb the taste

Step 17: cook for another 10-15 minutes, you can put potatoes. At this time, the vermicelli is already 7 mature, and the potatoes can be cooked with vermicelli and hazelnut mushrooms. Remember to keep stirring in the middle, don't call the vermicelli stick to the pot, and the juice will be collected when it is made

Step 18: done! Taste! Great. Try it, too

Step 19: finished product!

Step 20: finished product! A piece, meow, delicious!

Materials required:

Pork: 1000g

Vermicelli: 250g

Potatoes: 2

Hazelnut mushroom: 50g

Old style: raw

Red pepper: Fennel

Star anise: scallion

Ginger: garlic

Fragrant leaf: Cinnamon

Salt: sugar

Coriander: moderate

Note: hazelnut mushrooms must be washed, and stirred in one direction with chopsticks after half an hour of soaking, so that the sand can come out with the water; vermicelli, hazelnut mushrooms and potatoes should be put in order (vermicelli depends on whether they can be boiled, and the time is different). Those who don't like chili peppers can not put dry red chili peppers. When the juice is almost collected, turn the pot frequently, and don't let the vermicelli stick to the pot. Good luck:)

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Te Se Hong Shao Rou Bu Yi Yang De Gan Jiao Ni Ye Lai Shi Shi