Braised pork with mash(lao zao hong shao rou )

Braised pork with mash

Introduction:

"After washing the main ingredients, barbecue the skin on a slow fire. After the skin is evenly bubbled, scrape it clean again, add water to cook it until it is medium cooked, and then cut it into 10cm cubes. Put the cubes in the broth, add seasonings and spices, simmer them, then take them out. After carving on the skin, put the meat in the steaming bowl, add chicken juice, red ginseng, mash, rock sugar and refined salt, and steam them in the cage, then put them in the container; put them in the other pot Add ginseng juice, Lycium barbarum and arrowhead mushroom to the frying pan over medium heat, stir fry and stir fry, then make large second rate euryale, pour the sauce on the Huadao meat, pour a little chicken oil, sterilize and seal

Production steps:

Materials required:

Pork and pork: (500g)

Ningxia wolfberry: 5g

Mash: 20g

Red ginseng: 3 G

Eaglewood: moderate amount

Aucklandia: moderate amount

Clove: right amount

Cinnamon: moderate

Star anise: right amount

Fennel: right amount

matters needing attention:

Production difficulty: Advanced

Process: steaming

Production time: several hours

Taste: other

Chinese PinYin : Lao Zao Hong Shao Rou