[every mouthful has the fragrance of tangerine peel] braised pork with tangerine peel and ginger(mei yi kou dou you chen pi de you xiang chen pi jiang men ban wen rou )

[every mouthful has the fragrance of tangerine peel] braised pork with tangerine peel and ginger

Introduction:

"Three treasures of Guangdong: tangerine peel, ginger and Herba Hedysarum. This course of stewed pork with tangerine peel and ginger is made by adding tangerine peel and ginger. Unfortunately, I can't find straw, so I can only use the water grass for zongzi instead of straw for the time being. Although it is water grass instead of straw, pork absorbs the aroma of tangerine peel and ginger, and the meat tastes delicious. After finishing this dish, I used scissors to cut open the bundled aquatic plants. I found that the aquatic plants left marks on the meat, and the stripes were very beautiful. "

Production steps:

Step 1: prepare the main ingredient: pork.

Step 2: prepare accessories and seasonings.

Step 3: wash the dried tangerine peel with water, soak the hair, scrape off the inner white coat; slice ginger and garlic.

Step 4: blanch pork with water (add a little cooking wine) and then tie it with water grass.

Step 5: add water and accessories to make soup (except vinegar, sugar and starch).

Step 6: then put in the bundled pork.

Step 7: add sugar again.

Step 8: add a little vinegar.

Step 9: control the electric pot to cook until the pork is soft, then remove it, and thicken the soup with starch water.

Step 10: after loading the plate, cut off the bundled water plants, pour in the sauce and serve.

Step 11: the pork absorbs the aroma of tangerine peel and ginger, and the meat tastes delicious.

Materials required:

Pork: 400g

Aquatic plants: Several

Tangerine peel: quarter piece

Lao Jiang: one piece

Garlic: three petals

Star anise: half

Chinese prickly ash: Six

Small dry pepper: one

Cooking wine: 1 tbsp

Vinegar: 1 tbsp

Soy sauce: 2 tbsp

Sugar: right amount

Soy sauce: a spoonful

Starch: right amount

Note: [CSY tips] 1. When the meat begins to stew, you can put a little vinegar. If the vinegar is put too late, the vinegar flavor will not volatilize completely. If the vinegar is put too much, the meat will be sour. 2. Vinegar can not only remove the fishy smell, make the meat stew quickly, but also remove the greasy, accelerate the conversion of saturated fatty acids to unsaturated fatty acids, which is conducive to human health.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Mei Yi Kou Dou You Chen Pi De You Xiang Chen Pi Jiang Men Ban Wen Rou