Love to death, greedy to death, hate to death(ai si chan si hen si mei cai kou rou zhong qing shao bai )

Love to death, greedy to death, hate to death

Introduction:

"It's been a long time since I wanted to make this meat. It's not very good to buy. This time, the beauty of the meat is less, because when frying the meat, the oil is less, so the skin of the two ends is not fried, resulting in the color difference between the middle and the two ends. But it doesn't affect the taste. "

Production steps:

Step 1: wash the pork with water, bring the pot to a high heat, heat the bottom of the pot, then turn the low heat, put the skin of the pork in the pot, burn off the fur on the skin, then clean it, put water into the frying pan, and cook the pork and ginger slices.

Step 2: put the cooked pork on the plate, apply soy sauce on the skin, cool the skin upward for 5 minutes, and then color. Then pour the soy sauce into the plate, turn the pork skin down, evenly spread it on the plate, marinate it for 15 minutes, and continue to color.

Step 3: Cut 2 slices of ginger, stir with pepper and cabbage, and set aside.

Step 4: put oil and a spoonful of sugar in the pan and bring to a low heat. Fry the colored pork in the pan, only the skin part. Remember to keep the heat low. Fry until the skin is crisp.

Step 5: cut the fried pork into thin slices, put them in the casserole in order, skin down, cut a piece of ginger and 2 dried peppers on the meat.

Step 6: spread plum vegetables on the pork, cover the sand pot, boil water in the steamer, put it in the sand pot, bring it to a boil over high heat, and then steam it over low heat for 40 minutes.

Step 7: take out the casserole, remove the cover of the steamer, find a plate to cover the casserole, then turn the casserole upside down, and put the meat on the plate.

Step 8: the frying of the skin of the meat failed. The two ends didn't reach it, but the taste didn't change. If people feel troublesome, they should not need to fry the skin of the meat. The color is the color of the two ends. Look at the dark skin in the middle. Is it crispy and bubbly.

Materials required:

Streaky pork: moderate

Meicai: moderate

Ginger: right amount

Old style: moderate

Zanthoxylum bungeanum: right amount

Sugar: right amount

Dry pepper: right amount

Note: 1. When frying streaky pork, because the meat will be fried more severely with water, I have to be careful. I'm afraid, so I didn't dare to fry the two ends of the meat in oil.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Ai Si Chan Si Hen Si Mei Cai Kou Rou Zhong Qing Shao Bai