Chinese Food
Share the fragrance of glutinous meat. A classic private dish that is crisp but not greasy
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Braised pork is always the classic on the table. From ancient times to the present, this classic has been praised and will never go out of style. Dongpo meat named after the name of Su Dongpo is the elegant name of braised pork. Good pork in Huangzhou. Its price is like dirt. The rich won't eat it. The poor don't understand how to cook it. Slow fire. Little water. When the fire is full, it is beautiful. It can be found in Su Dongpo's eating pork poem. The cooking way of braised pork is slow fire, less water, and it is beautiful when the fire is full
Cooking ingredients
Cooking Steps
Step1:500700g pork with bone, 68 garlic cloves, 6 icing sugar, 2 spoons old soy sauce and 1020g orange pee
Step2:1. Cut the streaky pork into meat pieces. It can be big or small. It's not fixed. 2. Put oil in the pot and stir fry it for oil. 3. The color of the meat turns white. After the oil comes out, the meat can be stir fried for a little yellow edge. 4. Put the old soy sauce, tangerine peel, sugar and garlic into the pot. Add warm water. A bowl or so. Add some water to the meat. 5. Put the meat pieces just stir fried for oil. 6. Stir well and then boil in the pan. 7. Heat the tile pot and put them in. Even Let's take the soup with meat and cook slowly for 8. hours or so. After 1.5 minutes, the soup is thicker and a little salt is added. The taste is mild. There is salt in the old soy sauce. It tastes best while eating hot.
Step3:Finished product drawin
Cooking tips:The standard and distribution of good streaky pork - streaky pork should be mixed with fine meat and fat. The good meat can be mixed with nearly ten layers, also known as sandwich meat ; the poor quality meat can only be mixed with four or five layers; the poor meat can be mixed with one layer of skin, one layer of fat meat and one layer of lean meat. Even if it's poor meat, we should also pay attention to it. It depends on whether it's fat or lean. If it's lean, it can be forced; otherwise, it can't be used. Choose good streaky pork. Touch it by hand. Touch it slightly. There is no blood on the meat. The fat meat and lean meat are red and white, and the color is bright and delicious.
