Chinese Food
Braised pork with kelp head
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The weather is getting colder and colder in this period of time. At this time, there is always a special appetite for kelp head to cook meat. It's a wonderful blog to satisfy the craving for vegetables, jade pond, peach red jade pond, peach red jade pond. There's no meat in that meal, so I think there's something missing. Haha. It's a wonderful blog to satisfy the craving for vegetables, jade pond, peach red jade pond, peach red jade pond...... I like kelp very much. I especially like to eat the thick kelp. Some time ago, I saw someone selling kelp heads on the Internet. I bought a few bags of kelp heads. My hair was soaked. I ate some in the cold sauce. I found that the kelp heads were too hard. Although I soaked them in the cold sauce and cooked them for a long time, I still felt a little hard after the cold sauce. It was so mouthful. ha-ha. This time, we use it to stew streaky pork. After stewing with streaky pork, the head of kelp becomes very soft, and the head of kelp cooks meat. It's a great appetizer, Yuchi, Taohong, Yuchi, Taohong, blog......
Cooking ingredients
Cooking Steps
Step1:Marinate the head of kelp and clean it. Cut the streaky pork. Cut the scallion. Slice the ginger. Prepare the star anise and peppe
Step2:Put water in the pot. Put in some ginger slices. After boiling, put in the stewed pork. Take out and drain the water for standby
Step3:Put a little oil in the pot. Stir fry the streaky pork. Stir slowly until the oil comes out
Step4:When the streaky pork is slightly yellow, add the onion, ginger, star anise and pepper to make it fragran
Step5:Stir fry in kelp head. Stir in soy sauce and cooking wine. Stir in sugar until melte
Step6:Add boiling water. No kelp head and streaky pork. Turn to medium low heat and simmer slowl
Step7:Stew until the streaky pork is soft and rotten. The head of kelp becomes soft. Season with sal
Step8:In the end, if there's still a lot of juice, put it in the fire and sprinkle some green onion
Cooking tips:It's better to add enough boiled water at one time. If you add cold water, heat expansion and cold contraction, the meat will become harder and taste better.
