Chinese Food
Braised pork. Old style stew. No pressure cooker
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I like to eat meat. But I always feel that there is little taste in the pressure cooker. I accidentally saw my father stewing it in an iron pot. I just know. Meat also needs time to be polished before it is delicious. Ha ha ha. I changed my father's ingredients and combined with Huang Di's internal classic saying. Cool pork. It must be cold with hot star anise and ginger. This is my mother's delicious Soviet style braised pork in summer I'm not on fire
Cooking ingredients
Cooking Steps
Step1:Two Jin of hard rib meat. Add one jin of pork Yuanbao meat. Wash. Soak in cold water for more than two hours to avoid blood. The meat will smell fish
Step2:After the meat is soaked, it's cold underwater. As the saying goes, it's tight
Step3:It's necessary to cool the pot. There will be residual blood foam to be boiled slowly. It must be skimmed clean
Step4:Take the meat to a clean basin. Prepare the stew. Do not throw the water for cooking the meat. Precipitate it. Use it
Step5:Put a little oil in the nonstick pan. Stir fry the meat until there's a bang
Step6:Stir fry the old soy sauce, white wine and stew except salt. The salt must not be put in
Step7:Stir fry until the meat is fragrant. Add the cooking water just now. It's almost settled. Don't put the sediment in the water into the pot. Add the water to make the meat disappear
Step8:Bring to a boil. Turn to a low heat and simmer for 50 minutes. Add salt. If the color is lighter, add some soy sauce. Be sure to watch it often. Don't dry the pot
Step9:Add salt and simmer for another 10 minutes. Stir fry slowly for a few times. A delicious stewed pork is good. Meat control. Move quickly
Cooking tips:It's OK to put both Angelica dahurica and tangerine peel. You can't ignore the skill of making delicious dishes.
