Chinese Food
Braised pork in casserole
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Stewed stewed pork in casserole for more than an hour. The leftover soup added water to stew the winter bamboo shoots. It's delicious. The little guy has meat. He has a bowl full of bibimbap. He burps. I'm afraid that it will break her. It's a big piece of pork cut on purpose. Otherwise, it will be soft and rotten if stewed for a long time. Chopsticks will be broken if they are forced to clip it. It's more enjoyable to eat like this. During the Spring Festival, I have no time to take photos after cooking. Let's take a look at it.. Ha ha-
Cooking ingredients
Cooking Steps
Step1:Wash pork five flowers. Heat in cold water. Blanch. Ski
Step2:Take it out. Cut it into big piece
Step3:Hot pot, hot oil. Stir fry the minced pork. The cooked fat part is not greasy. It's delicious. Bailing out for standb
Step4:Slice the scallion. Slice the garlic. Prepare the ginger, cinnamon, fragrant leaves, star anise, etc
Step5:Mix cooking wine, raw soy sauce, old soy sauce, pepper powder, rock sugar and salt. Heat until rock sugar melts completel
Step6:Put the skin down on a bamboo curtain and put it in the casserole. Pour the mixed juice on it. Heat it up on a low hea
Step7:Stew for about fifty or sixty minutes. It depends on the size of the meat and the proportion of fat and thin. And the amount of soup.
Step8:Stew until the meat is soft and rotten. Take out the bamboo curtain. Heat to collect the juice
Step9:Write production step
Cooking tips:The meat stewed in a small heat for an hour in a casserole is really different from the meat made directly in an electric pressure cooker. If you don't believe me, you can try ~ ~ -) cooking skills.
