Chinese Food
Super simple and rough braised pork
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This braised pork is my Hakka dish in Guangdong Province. Many of the food in the restaurant is that I can't make it myself Ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha
Cooking ingredients
Cooking Steps
Step1:Choose front leg meat can be more refreshing. It's not so fat. You can also want some colorful meat and some front leg meat. First, wash the streaky meat or the front leg meat. Cut it into mahjong sized squares.
Step2:Cut the middle part of the new pickle and soak in water. Shred ginger. Set aside.
Step3:Fire in the earthen pot. Do not use oil. Put the fatter meat into the earthen pot and fry it. Then pour the other meat into the pot. Put in the sauce, South milk and coke while frying. Close the lid and simmer until it boils.
Step4:Take advantage of this time to cut the pickles into shreds. In a separate frying pan, do not use oil. Fry the pickles with ginger until the water is slightly dry. Put them on the plate to make the base.
Step5:It's about 20 minutes. You can turn off the fire if you harvest the gravy. Pour the stewed meat and meat meter on the pickles. A bowl of rice.
Cooking tips:If you don't have too much meat, you don't have to pour too much Coke. If you have more meat, you can add half a bowl of water and a little raw soy sauce. Because of the coke, the meat will become very soft and sticky. yummy. There are skills in making delicious dishes.
