First, braised pork juice
material
Half a catty of minced pork, three liang of red onion, 0/2 piece of dried bean curd/kloc-,appropriate amount of rice wine, appropriate amount of master chef, a little sugar, an octagonal, appropriate amount of salt, appropriate amount of soy sauce, a little spiced powder, appropriate amount of fried onion crisp, appropriate amount of white pepper and 500c of water.
working methods
1: Put the minced red onion in a hot pot and stir-fry until caramelization (medium heat).
2. Stir-fry the pork.
3: Add water and soy sauce to low heat.
4: Add all seasonings
5: After rolling, take it to the rice cooker and simmer it.
Second, chicken bone juice
material
Chicken bone 1, carrot 1, onion 1, 3 celery, 25g garlic, 25g onion, liquor 125ml, water 1.5L, flour 1T, olive oil 2T and black pepper.
working methods
1: Wash seasoned vegetables and peel onions, carrots, celery and garlic. The preheating temperature in the baking stage is 180℃
2: Cut the onion tail about 1 little finger thick (or shorter) for later use.
3. All seasoning vegetables except garlic and red onion are cut into pieces and spread on the baking tray.
4: After adding the chicken bones, drizzle with olive oil. Bake in an oven at180 c for 30 minutes. Take it out after baking and pour it into the soup pot.
5: Heat the frying pan, and fry the onion cut in step 2 with salad oil to caramelization. Onions can be put into the soup pot after caramelization on both sides. Doing so can increase the flavor and color of the sauce. )
6: Add spices and stir.
7: Add water and flour and stir slightly.
8: Pour in the white wine and mix well.
9: Bring the sauce to a boil over high fire, and then simmer until the sauce is thick.
10: filter the sauce.