Red lees meat(fu zhou jia chang cai hong zao rou )

Red lees meat

Introduction:

"Red distiller's grains is a kind of rice residue left after fermentation of Monascus wine made by local people in Fujian Province. It is also called distiller's grains. It not only has unique fragrance and natural red color, but also has the functions of antisepsis and deodorization, increasing fragrance, freshness and color matching. Cooking dishes with red lees as seasoning is a major feature of Fujian cuisine, which is really hard to eat out of Fujian. Red lees meat is a local dish with local color. It has strong fragrance and is not greasy. It's very good for rice. The soup can also be used for rice dressing. "

Production steps:

Step 1: a large collection of ingredients, pork slices, chopped garlic

Step 2: heat the pot, add the pork and stir out the oil slowly

Step 3: after the oil, put the meat grid to the edge of the pot, and then add the garlic

Step 4: next, add the red lees and saute them

Step 5: stir fry the red lees, garlic and pork for a while, then add some salt, sugar and water, cover the pot and simmer for about 10 minutes

Step 6: after stewing, collect the juice and start the pot

Step 7: Red lees can be eaten directly, while in Fuzhou, it is more common to eat them in light cakes

Materials required:

Pork: 500g

Red lees: right amount

Sugar: right amount

Salt: right amount

Garlic: right amount

Note: 1, red lees must be left over from making wine, belonging to the nature of warm, physical fear of heat, try to eat less. 2. This dish must be eaten while it is hot. If it is cold, it will affect the taste. 3. You don't need to stir fried cauliflower to make enough oil. 4. Generally, sugar is added into the red grains, which is a perfect match for white sugar.

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: Maoxiang

Chinese PinYin : Fu Zhou Jia Chang Cai Hong Zao Rou