Chinese Food
Shaanxi lasagna meat
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I once sent an article about laotongguan rougamo. But when I was making this meat with gravy, I used the gravy directly. Many friends can't make it after reading it. So today I'll write this article again. I'll teach you to make the meat with gravy for the first time. Then I'll leave a bowl of gravy. When do you want to eat it in the future, you can eat it. Stew the meat with gravy slowly in an iron cauldron without rotting. And I can also force the fat in the meat Go out. So fat meat tastes delicious but not greasy.
Cooking ingredients
Cooking Steps
Step1:All materials.
Step2:Soak the streaky pork for half an hour, drain the water, cut into large pieces, fry the oil in a wok. Heat the oil at 5% temperature. Stir fry the ginger slices. Stir fry the streaky pork.
Step3:Stir fry until the meat changes color. Stir in cooking wine and continue to stir fry.
Step4:When the water is fast drying, transfer in the raw and old soy sauce and continue to stir fry for a while.
Step5:Stir fry all the ingredients and crystal sugar until the crystal sugar melts and the soup dries and thickens.
Step6:Pour into the rice cooker together.
Step7:Add proper amount of hot water. The water volume is nearly two knuckles higher than the meat. To select the soup making function, you need two procedures, that is, three hours. Add some salt in the last half hour.
Step8:Finished produc
Step9:Finished produc
Cooking tips:1. Today, I made this meat with wax sauce for the first time. In this way, the last soup will be filtered out and kept. The next time I make it, it will be the old marinade. Later, I will keep one bowl each time. It's easier to make meat. 2. One soup making procedure of iron kettle is one and a half hours. I used two procedures. This way, I stewed the meat with brine slowly without rotting, and forced the fat out of the meat. So the fat meat tasted delicious but not greasy. 3. Add enough water at a time. This will ensure the taste. Personally, I like to fry the meat for the first time when I make the meat with wax sauce. In this way, the soup will be thicker. When I make the meat later, I just put the brine in the old soup directly; then I put in the ice sugar, just like the principle of stir frying the sugar. In this way, it can not only color but also thicken the soup. It's a household practice. Don't like to detour. There are skills in making delicious dishes.
