Chinese Food
Braised pork with southern milk
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I'm looking forward to my SLR. Although it's just a low-end SLR, no matter what. The effect of film production is much better than the ordinary card machine... No need to polish it. These days, the bedtime reading is still Zhuang Zuyi's anthropologist in the kitchen. The second time. Not greasy. I admire her courage and courage. I appreciate the French chef's rigorous attitude towards cooking. It's rigorous. It's not old-fashioned. There is an essential miseen place in the standard Western cooking procedure, that is, before the formal cooking, first clean and cut all materials, and place them in containers of different sizes - such a serious attitude towards food. It's really worth learning.
Cooking ingredients
Cooking Steps
Step1:Sliced pork slices. Sliced onion, sliced garlic, sliced ginge
Step2:Boil the water, put the cut streaky pork into the boiling water, blanch thoroughly, spit the bleeding foam, take out and control the drying
Step3:Put a small amount of oil in the pot. Stir fry the dried meat in the oil for 3 minutes. Put in the onion, ginger, pepper and fennel. Stir and stir to produce the fragrance
Step4:Place the fried streaky pork in the boiling pot. Add wine until the meat has not been cooked. Pour the fermented bean curd juice into the pot together. When the heat is high, put 60g of ice sugar into the pot. Cover the pot. Turn to low heat and simmer
Step5:45 minutes later, smell the meat and it's out. Open the pot and collect the juice. Put a little chicken essence on it. Just serve it out
Cooking tips:You don't have to put soy sauce and salt in the fermented bean curd. It's enough to taste. You have skills in making delicious dishes.
