Four kinds of home cooked dishes with soy sauce(jia chang cai jiang shao si yang )

Four kinds of home cooked dishes with soy sauce

Introduction:

"Yesterday, I took time to go to the picking garden and picked some radishes, bananas, melons and a big bag full of vegetables. Spring is mainly to try fresh, eat some salad with banana melon and mixed vegetables, forget to take photos! The rest of the radishes are used for cooking. Today, we make a home-made dish called "four kinds of soy sauce". There are streaky pork, small turnip, smoked dried tofu and pocket Pleurotus eryngii in it. After cooking, the sauce flavor is very strong. The method is as follows. "

Production steps:

Step 1: dice the dried beans.

Step 2: Boil the cut carrot in boiling water and take it out.

Step 3: take out the boiled water of the cut dried beans and set aside.

Step 4: cook the pork until it changes color and take it out.

Step 5: heat another pot, add a little oil, stir fry two star anise until fragrant, then add the boiled pork and stir fry.

Step 6: stir fry the pork until the skin is yellowish, then add the onion and ginger to stir fry the flavor.

Step 7: add Pixian Douban sauce to stir fry the red oil, and then add dry yellow sauce to stir fry until fragrant.

Step 8: stir fry sauce until fragrant, add Shaojiu and stir well.

Step 9: add some boiling water, cover the pot and simmer for 30 minutes.

Step 10: simmer the meat for 30 minutes, then add the Pleurotus eryngii and cook for a while.

Step 11: add the boiled radish and smoked bean curd and stir well. Bring the soup to a boil again and stir well in oyster sauce.

Step 12: stir well, cover the pot again and simmer for 10 minutes.

Step 13: after stewing the small turnip thoroughly, use the high heat to collect the juice. When the soup is almost finished, sprinkle a little sugar, and then add a little chicken powder to make it fresh.

Step 14: finally, collect the soup, sprinkle in the right amount of garlic and stir fry slightly before leaving the pot.

Step 15: then you can take out the pot code plate.

Materials required:

Pork: 200g

Smoked dried tofu: 250g

Radish: 500g

Pleurotus eryngii: 100g

Garlic: 30g

Liubiju dry yellow sauce: 25g

Pixian bean paste: 20g

Oyster sauce: 20g

Chicken powder: 2G

Shaojiu: 20g

Sugar: 10g

Star anise: 2 pieces

Scallion: 30g

Ginger slices: 15g

Water: moderate

Note: this dish features: bright red color, strong sauce flavor, salty, fresh and slightly spicy, soft and rotten ingredients, delicious taste, suitable for cooking. Warm tips: 1. This dish can also be cooked with satay sauce, Zhuhou sauce or black pepper sauce. It tastes good. 2. It's better to blanch the radish in order to remove the taste of radish and make it delicious. 3. Dry sauce tastes better than thin sauce. Beijing Liubiju's dry sauce is very good. Most supermarkets have it. This home cooked dish "four kinds of sauce" is ready for your reference!

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Jia Chang Cai Jiang Shao Si Yang