Chinese Food
Braised meat
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After killing pigs in winter in Northeast China, we have enough meat. Especially in Spring Festival, we usually make this dish. It is characterized by meat and vegetable combination, fat but not greasy, soft, tender and delicious. It is also a common dish in the banquet. First try. Write it down.
Cooking ingredients
Cooking Steps
Step1:1. Cook the meat first. Just use chopsticks to insert it. Too bad affects the taste. 2. Take out water control (to prevent oil splashing during frying). Spread honey on the meat while it is hot. Cool it. 3. The more oil in the pot, the less meat. Fry the whole meat in the oil pan until golden. 4. After frying, cut the meat into large slices and put them on the pickles (the vegetables need to be soaked in advance). Add some salt, thirteen spices and monosodium glutamate into the steamer for steaming. When the pickles are cooked, it can be done (if this process is done in the big pan in the bungalow, it is usually steamed and stewed for a night.)
Cooking tips:There are skills in making delicious dishes.
