Lu style classic braised pork(lu shi jing dian hong shao rou )

Lu style classic braised pork

Introduction:

"There are many ways to make braised meat. In Sichuan, it is more common to use Douban braised dishes; in Shandong, it is more common to use sugar and soy sauce braised dishes. Today, I introduce a simple but classic Lu style braised meat, which I like better. I only use seaweed mushroom, but not sugar. In the braised pork, quail eggs and tofu are added. These two materials fully absorb the rich soup of streaky pork in the cooking process, which is very delicious. "

Production steps:

Materials required:

Pork with skin: 750g

Quail eggs: 200g

Tofu: 500g

Peanut oil: a little

Star anise: 3

Fragrant leaves: 2

Cinnamon: 1 small piece

Ginger: 25g

Pepper: a little

Rock sugar: 2-3 capsules

Cooking wine: 1 teaspoon

Soy sauce: 1-2 tbsp

Raw soy sauce: 1 tbsp

Salt: a little

MSG: a little

matters needing attention:

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: salty and sweet

Chinese PinYin : Lu Shi Jing Dian Hong Shao Rou