Red stuffy meat

Recipe introduction: golden color, refreshing, soft and not greasy.

material

Ingredients: pork belly 1 kg 8 Liang.

Seasoning: 4 Liang of rock sugar, 2 pieces of south milk, anise pepper, wine, salt and sauce.

working methods

1, cut pork belly into small pieces of 3×2 cm;

2. Add water to the rock sugar wok, add soy sauce and cook into sugar gum, add chopped breast meat, wine and salt, mix well, then add Sichuan pepper star anise and south milk, and simmer with slow fire;

3. Put the cooked breast meat neatly into the buckle bowl and then buckle it on the plate.

Braised Lamb in Brown Sauce

material

Mutton, garlic, cooking wine, Chili sauce, dried Chili, ginger slices, soy sauce, soy sauce, sugar, salt, star anise, pepper, cinnamon and medlar.

working methods

1. Wash and drain the mutton, and cut it into 1.5cm square pieces.

2. Cut carrots into large pieces.

3. Heat the oil in the pan, add garlic and ginger slices and stir-fry until fragrant, then pour in mutton and stir-fry to change color.

4. Pour in cooking wine, hot sauce, dried red pepper, ginger slices, soy sauce, soy sauce, sugar and salt and mix well.

5. Transfer the stir-fried mutton to a stew pot or casserole, add Lycium barbarum, Illicium verum, Zanthoxylum bungeanum and Cinnamomum cassia (these three materials are boxed with seasoning and put into the casserole), and add boiling water.

6, slow stew 1 hour, add carrots, stew again 1 hour, until the mutton is crisp and rotten.