The secret braised pork loved by three generations

streaky meat:500g garlic:5 flaps octagon:3 fragrant leaves:5 pieces nanru:1 block ginger:1 block crystal sugar (20 capsules):small half bowl abalone sauce:5 tbsp raw:3 tbsp veteran:3 tbsp chicken powder:a few homemade cooking wine:5 tbsp https://cp1.douguo.com/upload/caiku/b/9/f/yuan_b9cadc0220735b6562e6445e79ef365f.jpg

The secret braised pork loved by three generations

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The secret braised pork loved by three generations

Every time my parents or mother-in-law come to my home for dinner, I will cook a braised pork. Now my life has improved. The side effect is that I have too much nutrition. I'm afraid that eating too much fatty food will affect my health. So I seldom cook this dish at ordinary times. It's hard for everyone to get together for dinner. All the rules and regulations are put aside for the time being. Enjoy the classic food happily. It's also their favorite dish.

Cooking Steps

  1. Step1:Wash the streaky pork and remove the fine hairs on the ski

  2. Step2:When preparing nanru, some friends will ask what nanru is. It's bigger than Sufu and the color is rosy. The picture is clear.

  3. Step3:Prepare icing sugar, eight fragrant leaves, peeled garlic, peeled ginger, slice and pat fla

  4. Step4:Pour out a small half bowl of homemade cooking wine. This bottle of cooking wine has been soaked for more than two years.

  5. Step5:Put water in the pot, put down the fragrant leaves, half pieces of ginger, star anise, some cooking wine and salt to boil.

  6. Step6:Pour down the cut streaky pork and cook for about 23 minute

  7. Step7:Scoop up and rinse with cold water. Drain off the water (discard the star anise, fragrant leaves and ginger

  8. Step8:Heat the oil in the pot and put down the garli

  9. Step9:Stir fry with ice sugar and nanr

  10. Step10:Pour down the streaky pork and keep it stir fried, with abalone sauce, raw soy sauce and old soy sauc

  11. Step11:Stir fry until it's sweet and fragrant with cooking win

  12. Step12:Pour down the water of the meat, boil it over high heat, cover it and simmer for about 45 minute

  13. Step13:Cook until there is a little bit left in the sauce. Season with chicken powder. Turn off the heat. Shovel.

  14. Step14:Serve on a plate.

Cooking tips:I don't have cooking wine at home to use either rice wine or Erguotou. It's good to make it with fat and thin streaky pork. It's not firewood. It's not good to see the color of the soy sauce this time. But it tastes good. Next time I will release a menu of home-made cooking wine for your reference. Thank you for your support. There are skills in making delicious dishes.

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