Braised pork with kelp(hai dai hong shao rou )

Braised pork with kelp

Introduction:

"My husband and daughter like braised pork. Basically, I make a big bowl every week or two. But after eating one or two meals each time, they both feel greasy. In addition, the hotter the meat, the saltier it is. So I think of a way to make the braised pork into different plates. When the first plate of braised pork is finished, the second and third plates will be served with potatoes, kelp and pork Yuzhu, dried bamboo shoots, bean skin and other oil-absorbing dishes are used to make delicious and non greasy dishes. Ha ha, don't talk about it. With a little change, the two of them will never eat stewed pork again. Today, I'm going to use kelp and braised meat to cook together. I hope you will like this unique braised dish. "

Production steps:

Step 1: soak kelp, wash, cook thoroughly in the pot in advance, cut into pieces.

Step 2: prepare the braised meat in advance.

Step 3: add kelp and stir fry well.

Step 4: add the right amount of salt.

Step 5: add the right amount of soy sauce, color, cover the pot, low heat, simmer for eight minutes, then taste.

Step 6: add a little chicken essence, seasoning, then out of the pot.

Materials required:

Kelp: 700g

Braised pork: 500g

Onion and ginger powder: appropriate amount

Soy sauce: moderate

Salt: right amount

Chicken essence: a little

Note: 1, kelp is not easy to burn, therefore, it is recommended to buy kelp first cooked in a pot, and then dried or frozen, ready to use, take out to soften or thaw. 2. Because braised meat itself has saltiness, therefore, salt and soy sauce, according to their preferences, master the amount.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Hai Dai Hong Shao Rou