Yuzhu braised pork: an irresistible meat dish(fu zhu hong shao rou nan yi kang ju de rou cai )

Yuzhu braised pork: an irresistible meat dish

Introduction:

"Although it's said that people have no appetite because of the hot weather, if you come across a plate of red braised meat with ruddy color, soft and delicious glutinous, even women who lose weight can't help holding two chopsticks. This time when the meat was cooked with Yuzhu, the meat was not so greasy. If you worry about eating too much meat and getting fat, you can still eat Yuzhu with enough gravy:) pour another spoonful of soup on the rice, how wonderful life is. "

Production steps:

Step 1: prepare the material, soak the pork 4 hours in advance, and remove the blood.

Step 2: soak Yuba 1 hour in advance.

Step 3: put the pork and ginger slices into the pot under cold water and blanch.

Step 4: blanch the meat and wash it with flowing water.

Step 5: cut into small pieces of mahjong.

Step 6: pan without oil, put the meat down and fry out some oil.

Step 7: take another pot, pour in the right amount of oil, add rock sugar and boil until it is jujube red.

Step 8: take the pork and coat it with sugar.

Step 9: add ginger and scallion, pour in a bottle of cooking wine and stir fry.

Step 10: stir fry and color.

Step 11: add brine, bring to a boil and move to electric pressure cooker.

Step 12: add spices, cover and simmer for 2 hours.

Step 13: stir fry the soaked dried beancurd in water slightly, so that it can absorb more juice and oil.

Step 14: after the meat is soft, add Yuzhu and simmer for 15 minutes.

Step 15: move to the pan and collect the juice over high heat.

Step 16: season with salt and sprinkle with scallion.

Materials required:

Pork: 300g

Yuzhu: right amount

Onion and ginger: right amount

Star anise: right amount

Fennel: right amount

Cinnamon: moderate

Olive oil: right amount

Rock sugar: right amount

Cooking wine: 1 bottle cap

Bittern: right amount

Old style: 1 spoonful

Note: the last time to add salt to the right amount, not too salty. If there is no brine, use 2 spoons of raw soy sauce and 1 spoonful of old soy sauce instead.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Fu Zhu Hong Shao Rou Nan Yi Kang Ju De Rou Cai