Chinese Food
Rich meat with garlic sprouts
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Fengrou is a unique food in Guizhou. Pork with fat, six lean and four proportions is washed and mixed with various seasonings for 1 day. Then put a thick sauce on each piece of meat. Wrap it with oil paper and air dry it. You can eat it after about 20 days. It's usually made with bacon before the Spring Festival.
Cooking ingredients
Cooking Steps
Step1:Group photo
Step2:Cut the meat in half. Steam it for 2030 minutes. Chopsticks can pierce the skin.
Step3:Deal with the side dishes when steaming the meat. The garlic stem and leaves are well separated. Sliced ginger and garlic.
Step4:Steamed meat is delicious. Cool and slice. The steamed oil will stir fry later.
Step5:Pour the steamed oil into the pot. Stir fry ginger, garlic and dried pepper.
Step6:Put fengrou. Stir fry, stir fry and stir fry. Continue to force out the oil in the fat meat.
Step7:Finally, let's put the green garlic leaves. Stir fry them and set them in a pan.
Cooking tips:Because it's air-dried, the skin and meat are hard. Steam before cutting. One is to steam the skin soft. The other is to steam the oil out of the meat. In addition, it takes a longer time to stir fry the rich meat after cooking. It is also to better force out the excess grease. So the final product is fat but not greasy ~ ~ there are skills in cooking and delicious food.
