Fermented wine tastes sweet and can be drunk directly, and can also be used to cook glutinous rice balls or poached eggs. I like to drink frozen mashed potatoes directly in summer. When it is cold, I will cook eggs with mashed potatoes and brown sugar for breakfast. What dishes can you cook with fermented grains? Mashed potatoes can be used to steam fish or burn fish pieces. I like braised pork best.
Braised pork with wine is a must in Sichuan cuisine, with bright red meat color, rich wine flavor, instant in mouth and unique flavor. Is the authentic mash braised pork stewed for several hours before steaming? The materials are very particular. The meat should be made into three layers of thin meat, with horseshoe and ginseng as the bedding. The soup should be specially cooked, and the skin must be burned. Then it should be soaked in water at different temperatures and washed twice, stewed again, steamed with SAIC, and finally poured on the steamed pork belly, adding rock sugar and fermented grains.
The home decoration version of braised pork in fermented grains is simpler, and the specific production method is as follows: braised pork in fermented grains Ingredients: pork belly, fermented grains, crystal sugar, star anise, fragrant leaves, ginger seasoning: edible oil, salt, soy sauce, cooking wine, cooking pot: wok and casserole Step 1: cut pork belly into cubes with a square of 3 cm, and put cold water into the pot. Step 2: Pour a little salad oil into the bottom of the pot, add rock sugar and stir-fry until the brown sugar melts and bubbles. When the color is purplish red, pour a proper amount of boiling water, boil for two minutes and then pour it into a bowl for later use. Step 3: Clean the pan fried in sugar color, boil water, pour in a little base oil, then pour in pork belly, stir-fry until the skin of pork belly is slightly buttery, pour out excess oil, then add ginger slices, star anise and fragrant leaves, stir-fry until fragrant, add a tablespoon of fermented grains, continue to stir-fry until fragrant, then pour in a proper amount of sugar color and soy sauce, stir-fry until the skin is light, and add in the unused ones.
Step 4: Pour the meat and soup in the wok into the casserole, cover the lid and simmer for about 40 minutes, turning it from time to time during the stewing process to avoid the bottom of the pot pasting. Step 5: After 40 minutes, pour in a little mashed potatoes and sugar. After stirring evenly, cover the pot and continue to stew for 20 minutes. Finally, pick out ginger slices, fragrant leaves and star anise, add a little salt to taste, stir well, turn on the fire and collect the juice, and collect the soup until it is thick and ruddy. Key points of making braised pork with wine: Don't make braised pork with pure lean meat, which is relatively firewood. Even after stewing for a long time, the internal tissue is still very dry and can't reach the ready-to-eat taste.
Braised pork is best to choose pork belly. Those who like oil can buy a large proportion of fat meat, and those who like thin can buy a large proportion of lean meat. It is best to brew the wine yourself, or buy the wine brewed by the old lady herself. Don't buy canned mash in the supermarket. This wine is diluted with water, the wine is very light and sweet, and braised pork is not very delicious. Fermented grains are added twice, and the flavor is more intense. Stir-fried with meat for the first time to add flavor to the meat. After a long period of stewing, the flavor of the mash will evaporate, so we have to add it again halfway. The stewed pork belly has a faint bouquet. When the casserole is filled with slow fire, the iron pot stew will have some rust smell, and the heat preservation effect is poor, the water evaporates quickly, the casserole is heated evenly, and the heat preservation effect is good. Braised pork in brown sauce cooked slowly on low fire melts in the mouth and is fat but not greasy. The biggest difference between braised pork with mash and ordinary braised pork is that mash is added twice, and other steps are similar to making ordinary braised pork. Braised pork with wine has good color, aroma and taste, and was once rated as a famous dish in China by China Cuisine Association.