Chinese Food
Braised pork with scallops
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I don't like meat. I think about the number of times I want to eat meat all year round. Generally, it's no more than 10 times. If it's not men who love meat, maybe they won't learn how to make meat dishes at all. I'm afraid that more than half of them can remember to eat meat in the past ten years, that is, they think of braised pork. Is braised pork the first love in the meat and vegetable industry?. First love is a stab in my heart ~ ~ ~ stabbing too deep can kill me. Then. Let it be. In fact, making braised pork is a central idea - fat meat can't be greasy. Lean meat can't be firewood. Compared with the two, fat meat is more important. It is also the intuitive experience and evaluation standard of most non gourmet food. I make braised pork. It's not greasy. Lean meat. It's a bit of luck. Sometimes it's a little firewood. Sometimes it's very
Cooking ingredients
Cooking Steps
Step1:Ingredients - about 600g of streaky pork; tofu skin, also known as Venetian knot. Appropriate amount. Cut into strips to make a knot; beer appropriate amount; onion and ginger; cinnamon, prickly ash, big material, grass fruit, Amomum, clove and other spices take a little each; Bingtang. Forget to be on the mirror have sapropel, old soy sauce.
Step2:If you want fat meat, you have to be greasy. Fry even if you want. Put less oil in the pot. Fry the meat. Medium heat. Fry until it's all burnt yellow. The meat smells good. There's obviously more oil coming out.
Step3:Mr. Dongpo said. More meat and less water. It's beautiful when it's hot. There's a problem with more meat and less water. It's easy to paste. Spread ginger slices on the bottom of the casserole. Add a piece of kunbu on it (I'll go. Leave kelp on. I have to say kunbu. I think I'm a little bit different.) Two is two. Kelp taste with meat absolutely no problem. Like pork stew noodles. How can there be no kunbu?.
Step4:Take the fried streaky pork out of the oil pan and put it in the casserole. Put in the stuffing box and the ice sugar. Pour in the beer bar until it is one finger higher than the meat noodles. Put it on the stove. The fire is boiling. Turn the small fire and keep it slightly open. The meat soaked in clear water in advance. There is no foam when cooking. Half an hour later, put in the sapropel and the old soy sauce to the color you like.
Step5:Stew until the soup is even with the meat noodles. Put the blinds on. Taste the soup again. Add some salt. It must be a little saltier than you want. The meat will taste just right. Use chopsticks to slip them into the soup between the meat. Continue to cover the stew. When the meat is soft and delicious, it's OK. It's about two hours. In the end, there is no need to collect juice. There is a little bit of bibimbap.
Step6:My old friend doesn't like people who eat meat. I said in advance that I would eat braised pork. People's mouths are skimming to the chest. Results. As soon as the table was served, people carefully put in a blind knot to eat. Then they put in a piece of meat. Then they put in another piece The conclusion is: the meat is delicious. I ate braised pork at * * many years ago. I ate several pieces. This is the second time. Let's eat this next time...
Step7:With the red bean rice specially made for her. By the way, most southerners don't like chilli when they eat braised pork. But this elder sister loves spicy food very much. So I threw some spicy food into the pot.
Cooking tips:Trick 1 - meat is not boiled. Soak it in clear water in advance until the water is clear and there is no blood. I always think that blanching water will lose the flavor of meat. Now the general market pork is not very fragrant. So keep it as much as possible. Trick 2 - stew without water. Southerners sometimes use rice wine. If I can't eat it well, I'll use a good beer instead. It's definitely much more delicious than water stew Another - stir fry not good sugar color. Or lazy fee that thing. Or with the old soy sauce plus sapropel it. Red bright good-looking. As for Mao's braised meat, it doesn't need soy sauce. It's because the people who make soy sauce at home know that it's unclean. The problem is that they don't only eat it. They still sell it to others?. I think that's a rumor about the old people. I can't believe it. Cough. Eat meat and meat. Don't talk about state affairs. Who is that? It's not a gentleman's hobby to steal the recording and take photos. Eating meat is not for you. The third trick is to put ginger and onion on the bottom of the pot. Tips 4
