Braised pork with gluten(mian jin shao rou )

Braised pork with gluten

Introduction:

Production steps:

Step 1: choose pork, fat and thin, bright and elastic

Step 2: blanch the meat

Step 3: blanch gluten to remove alkali

Step 4: put the meat in medium fat and fry until yellowish

Step 5: add cooking wine, hawthorn, soy sauce, bring to a boil, simmer slowly

Step 6: into the gluten, continue to light fire

Step 7: add rock sugar to make juice

Materials required:

Streaky pork: moderate

Gluten: moderate amount

Rock sugar: right amount

Yellow rice wine: right amount

Soy sauce: moderate

Old style: moderate

Hawthorn: moderate

Note: add water to heat water; if you use pressure cooker better; why the restaurant's braised meat is very red, there are many ways, such as red rice water and so on; rock sugar is high in sweetness; meat selection is the key; beer can be used instead of cooking wine

Production difficulty: simple

Process: firing

Production time: several hours

Taste: Original

Chinese PinYin : Mian Jin Shao Rou