Chinese Food
Shanghai braised pork - Jiesai private dishes
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As the name suggests, Shanghai braised pork is a traditional home dish in Shanghai. It tastes sweet. The addition of pigeon eggs reduces the greasiness. There are friends who like sweet meat in the family. This dish is perfect.
Cooking ingredients
Cooking Steps
Step1:Wash the streaky pork. Scrape off the remaining hairs on the skin. Cut into 2.5-3cm squares.
Step2:Put the streaky pork in the cool underwater pot. Blanch and scald for 5 minutes after boiling. Remove and wash the blood foam.
Step3:Put the main ingredients, seasoning and water into the pot.
Step4:Cover the pot. Start the braised meat function.
Step5:The cooking is over. Stir the ingredients in the pot with the soup.
Cooking tips:1. Blanch the meat thoroughly. The stewed meat will not smell fishy. Add some ginger slices or cooking wine when blanching. 2. Shanghai braised pork is famous for thick oil, red general, fat but not greasy, ready to eat. Therefore, the amount of ice sugar and soy sauce should not be too small. 3. Add quail eggs or stew with bamboo shoots. There are skills in making delicious dishes.
