What I'm sharing with you today is a traditional Fujian dish. It's going to be new year's day soon. Try this dish. Our name is braised pork chop. In the hearts of Fuzhou people, the braised pork chop is a necessary heavy dish in many important occasions. When I was a child, my father only made it during important festivals. Generally, it took half a day to stew. The meat was crispy and the soup was rich. The gravy of braised pork chopsticks is also very delicious. It's also very good for food. It can be easily penetrated with chopsticks. The temptation of gravy is even more delicious in memory.
Step1:Finished product drawin
Step2:Wash and soak in clear water for more than half an hour to remove blood water for standby. Don't blanch this dish. So the first step is very important. Soak the blood water and drain it before frying. Then the smell of pork chops will be almost gon
Step3:These are condiments. There are licorice, vanilla, ice sugar, ginger and garlic
Step4:Then you don't need any seasoning. Put oil in the pot directly. Drain the water from the soft drain and put it into frying. It's ok if the two sides are golden
Step5:Then take it out and drain the oil. Wash the pot. Put the soft chops and accessories into the pot directly
Step6:Then add some water. And the sauce (pepper, chicken essence, sugar, soy sauce, cooking wine, a little old soy sauce and oyster sauce
Step7:After boiling, turn to low heat and simmer for nearly an hour. Use chopsticks to insert quickly. Finally, put some salt according to your taste. It's quite appetizing. By the way, this dish tastes sweet, so you can put more sugar in i
Step8:Look at the finished product. Is the tonic attractive?
Cooking tips:Don't blanch this dish. So the first step is very important. The blood water should be soaked and drained before frying. In this way, the fishy smell of pork chops is almost the same as that of Fujian dishes. So, there are skills for making more sugar and delicious dishes.