Chinese Food
Shanghai braised pork
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There are different ways to cook braised pork in different areas. I used to hear from my father that it's hard to cook braised pork in a hurry. It's a real Kung Fu of slow stew in a small fire. This Kung Fu is what our local people mean by taking time. The highest level of a bowl of braised pork is to put it on the table in a bowl. Pat the meat in the table and the bowl and shake it three times. It's in place. This time, it's cooked together with the shutter knot. The shutter knot belongs to the bean product category. It doesn't taste very good. But it can absorb a lot of juice to make it delicious. You can try it if you like
Cooking ingredients
Cooking Steps
Step1:Prepare ingredient
Step2:Prepare rock candy, star anise and ginger slice
Step3:The thin shutter shall be cut into wide strips before knottin
Step4:Wash the blind knot with warm water and squeeze out the water. Wash the cut pork with warm water
Step5:Add the base oil in the hot pot. Add the streaky pork. Fry both sides of the meat until it changes color and pour out the extra oil
Step6:Add star anise and ginger slices to stir fr
Step7:Pour in cooking win
Step8:Join in with a 2-to-1 draft and a vetera
Step9:Add boiling water. Pour in the blinds and icing suga
Step10:Add shallot and cover it, then boil in high heat, then turn to low heat and cook for one hou
Step11:After that, remove the blinds, turn the fire to collect the juice, and then turn off the fire
Cooking tips:1. The blinds have beany smell. After knotting, wash with warm water and squeeze dry the water. 2. There is no need to blanch the brand meat. If you mind, blanch the meat before cooking. 3. It's just delicious if you add the raw and old soy sauce without salt. You can also cook delicious if you want to add them.
