As for the topping method of braised pork, we all know when making noodles that the most important thing in a bowl of delicious noodles is the topping method. Topping is soup poured on vegetables, such as topping noodles, which means covering noodles. Different noodles have different topping methods. The following is the topping method of braised pork to share.
The topping method of braised pork 1 Lentinus edodes soaked in sugar, cold water and microwave oven at low temperature (quick version)
Wash shredded squid with cold water, add wine to remove fishy smell, and then drain.
Chop pork, add soy sauce, cooking wine, add a little cornflour and mix well. Chop garlic into mud, cut red onion into small pieces and mix with flour for later use.
Put the onion in the oil pan, stir-fry over low heat until golden and crisp (stir-fry constantly), drain and set aside.
Saute garlic until fragrant, add XO sauce and stir well.
Add the diced mushrooms and stir well.
Stir-fry the diced meat until cooked.
Add shredded squid and stir well.
Season with soy sauce, soy sauce, sugar and chicken essence (don't add it if you don't like it).
Pour in the fried red onion chips and mix well.
The practice of braised pork topping 2 hot pot cold oil small spicy garlic powder
Add the bean paste and stir-fry for a while.
Pour in minced meat cooking wine and stir-fry fresh sugar in June.
It is excellent to mix rice with noodles and wonton.
The practice of braised pork topping 3 Prepare various seasonings, such as dried tangerine peel, pepper, Amomum tsaoko, cardamom, dried tangerine peel and fragrant leaves. Anyway, just prepare a little of each spice. Pay attention, a little. And green onions. You don't have to put tsaoko and cardamom. I have left everything at home, hehe.
Add cooking wine to water, add some turmeric, and blanch beef in cold water.
Takita
After blanching, wash away the floating foam with warm water.
Hot pot, add the right amount of oil, put more if you like more oil, and add rock sugar, which can be adjusted according to your own taste. I like sweet. When the oil is 70% to 80% hot, add rock sugar, stir-fry until caramel color, add beef, stir-fry, add all seasonings and continue to stir-fry.
Push the meat to the side of the pot, add a little Pixian bean paste, stir-fry red oil with base oil, and continue to stir-fry.
Before frying meat, you can add water to the casserole and burn it. Put the copied beef in a casserole and simmer it! If you don't like the strong smell of spices, you can take out the spices after burning for half an hour. I fished out Amomum tsaoko, cardamom and cinnamon pepper on the way.
3-4 hours is preferred.
When the stew is almost ready, just boil the noodles and vegetables. I use alkaline water.
Top the stewed beef, pour it on the noodles, and add some shallots and coriander. Because it is casserole stew, the soup is very thick.
Perfect, slightly spicy