Rice with Stewed Pork(lu rou fan )

Rice with Stewed Pork

Introduction:

Production steps:

Step 1: cut the streaky pork into thin and short strips, open the fat and thin parts; shred the onion; slice or strip the ginger

Step 2: press the fat into a small heat to remove the fat

Step 3: add lean meat (and both lean and fat meat) and ginger slices, stir fry until discolored

Step 4: add yellow rice wine, 5 teaspoons sugar, oil and soy sauce in turn, stir fry until colored; add about 1 cm water without meat to boil

Step 5: add the onion and simmer for about 50 minutes, until the onion is crisp

Step 6: add 2 tbsp salt and 1 tbsp chicken essence, and then thicken with starch. The marinated meat is ready here

Step 7: add 1 tbsp salt and a small amount of olive oil to the boiling water, add green beans and corn kernels, cook for 3-5 minutes, then remove and set aside; add green vegetables, add water and blanch, then remove and set aside

Step 8: it's done ~ set up the plate - let's eat!

Materials required:

Peeled pork: 6 Liang

Rice: 1 bowl

Salt: 2 teaspoons

Sugar: 5 teaspoons

Chicken essence: 1 spoon

Olive oil: right amount

Old style: moderate

Oyster sauce: right amount

Yellow rice wine: right amount

Starch: right amount

Onion: 1

Ginger: 2 tablets

Green beans: right amount

Corn kernels: right amount

Vegetables: 1-2

Tomato: 2

Note: 1. When buying pork, you should choose the boneless one. Peeling is very troublesome, and you can ask the stall owner to do it for you. 2. Slicing onion is easier to stew, and the length is arbitrary. You can't find onion in the stewed meat. 3. Ginger is sliced here, but slicing is easier to identify. 4. The amount of sugar and salt varies from spoon to spoon, and different people have different tastes. 5. Don't add too little water for the first time You can do more

Production difficulty: simple

Process: firing

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Lu Rou Fan