Chinese Food
Braised pork with sweet osmanthus
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Sweet osmanthus has a unique flavor after pickling. Before, it was only used when cooking wine to brew sweet soup or making sweet osmanthus lotus root. This time, try it together with braised pork. It tastes fresh and sweet with a light osmanthus flavor. It's the best for those of us who like our dishes.
Cooking ingredients
Cooking Steps
Step1:Clean the streaky pork after scraping the skin grease with a knif
Step2:Prepare seasonin
Step3:Blanch the whole pork in cold water before scooping it u
Step4:Wash and drain after cuttin
Step5:In a hot pot, add the meat with skin to the pot and fry it gently until both sides are slightly yellow
Step6:Add ginger slices and star anise to the sauteed fragranc
Step7:Add the streaky pork with bones and add cooking wine along the edge of the po
Step8:Add raw and old soy sauce and stir fry until the meat is covered with sauc
Step9:Add boiling water. The water is almost as flat as the meat. Add shallo
Step10:Add ice suga
Step11:Cover with a big fire and turn to a small fire for an hou
Step12:Wash broccoli after cutting into small flower
Step13:When the water is boiled, add the blanching water and scoop it up and immerse it in cold wate
Step14:Then open it and add sweet osmanthus, turn it into a big fire to collect juice, and then turn off the fire
Step15:Surround the broccoli. Put in the braised pork and serve {sprinkle with fresh osmanthus
Cooking tips:1. The taste of braised meat is determined by our own family. Generally, we don't add salt to our braised dishes. We can add salt after adding cooking wine. 2. The sweetness of sweet osmanthus is not uniform. When you add it, you should add it according to your own sweetness, so as not to lose the original flavor of braised pork.
