Chinese Food
Pork in soy sauce
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It used to be made by aunts. Now immigrants can't eat it. Do it yourself
Cooking ingredients
Cooking Steps
Step1:Cut pork into large pieces and wash them. Palm size. Soak them in cooking wine, onion and ginger water (cold water) for 10 minutes. Blanch and remove the blood foa
Step2:Soak the spices in fresh water. Don't pour out the water. Cinnamon, fragrant leaves, hot peppers, prickly peppers and bulky materials are necessar
Step3:When blanching the meat, prepare the tomatoes with scallion, ginger and garlic. Pat them before they are put into the pot. Cut the tomatoes into pieces.
Step4:The soup should be one inch over the meat. After frying, take out the meat. First put in the liquid seasoning such as beer, soy sauce, cola, etc. if the soup is not enough, continue to add the water for blanching the meat. Then add the onion, ginger, garlic, spices, etc. (no salt here)
Step5:When the fire is over, cover it and simmer for 100 minutes. Adjust the degree of soft rot according to your taste.
Step6:I have too much soup. So it's 90 minutes. Put salt before turning off the fire (add more salt if the taste is heavy). Then cover the pot and soak for a night. You can enjoy it the next morning. Cut some peppers and coriander. Have a pancake. Delicious rougam
Cooking tips:If there is more soup, open the lid and simmer. At last, the soup can reach 2 / 3 of the meat. You can cook some eggs first if you like to eat brine eggs. When you turn off the fire, you can put the peeled eggs together and soak them for one night. You can cook delicious dishes with skills.
