Braised pig tail with Citronella(xiang mao shao zhu wei )

Braised pig tail with Citronella

Introduction:

"Citronella has the effects of dispelling wind and dredging collaterals, warming the middle of the body to relieve pain and stopping diarrhea. And it has certain curative effect on cold headache, body and bone pain, wind cold dampness arthralgia, epigastric cold pain, diarrhea and traumatic injury. Pig tail is rich in protein and glia, which has the effect of beauty, waist strength and bone marrow. It also has the effect of tonifying Yin and marrow, which can improve back pain and prevent osteoporosis; if the elderly eat it, it can delay bone aging and premature senility. "

Production steps:

Step 1: get all the materials ready.

Step 2: wash the onion and cut into small pieces.

Step 3: wash the scallion and cut into sections.

Step 4: clean citronella and cut into sections.

Step 5: wash the pig's tail and cut it into pieces.

Step 6: pour proper amount of water into the pot, put in a small amount of citronella stem, bring to a boil over high heat, then pour in pig tail and bring to a boil.

Step 7: pour in the pigtail after blanching, rinse the foam with flowing water, and then drain the water.

Step 8: heat oil in a hot pan. When the oil is 80% hot, pour in chopped onion, green onion and citronella.

Step 9: stir fry over high heat, saute until fragrant, add pig tail.

Step 10: stir fry dry water, add Xiaoxu cooking wine.

Step 11: stir fry quickly until you smell the fragrant wine. Add the bean paste and stir fry evenly.

Step 12: add a little sugar.

Step 13: add Xiaoxu soy sauce, stir fry evenly, then add appropriate amount of water or soup.

Step 14: bring the water to a boil, cover the pan and cook until the juice is collected.

Step 15: Douban sauce and soy sauce already have flavor. Try the flavor before leaving the pot. If the flavor is not enough, add some salt appropriately and stir fry evenly.

Materials required:

Pigtail: 500g

Onion: 100g

Scallion: 30g

Citronella: 20g

Bean paste: 1 tbsp

Sugar: 1 tsp

Cooking wine: 1 tsp

Soy sauce: 1 tsp

Note: 1. The amount of seasoning can be increased or decreased according to personal taste. 2. The reason why we use the water with Citronella stem to blanch the pig's tail is to reduce the coquettish flavor of the pig itself.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: Maotai flavor

Chinese PinYin : Xiang Mao Shao Zhu Wei