pork

classify

Local traditional dishes

region

Shanxi province

catalogue

Manufacturing method of 1

2 characteristics of dishes

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(1) Put the meat in the soup and cook it with slow fire until it is 6~7 ripe. Take it out and coat it with soy sauce.

(2) Pour the vegetable oil into the frying spoon, heat it to 70% to 80% heat, add the cooked meat, fry it to a big red color, take it out, and then soak it in clear water (using flowing clear water until there is no oil slick is the key link in making this dish).

(3) Cut the meat into large slices with a length of 10 cm and a thickness of 0.8 cm, and put them into a bowl one by one.

(4) Wash and chop the plum vegetables. Stir-fry a spoonful over high heat, pour in big oil, saute minced garlic, add plum vegetables and sugar, stir well, take it out and put it on the meat.

(5) Beat chicken soup and soy sauce into juice, pour it into a meat bowl, wash the pork belly, put it into a steamer, put it into a boiling water pot and cook it until it is 70% cooked, take it out, drain the water, evenly spread the skin with 15g soy sauce, and dry it. Put the wok in medium heat, add cooked lard and heat it to 80% heat. Put the pork belly in a wok, fry until the skin is reddish brown, pour it into a colander to drain the oil, and then cut it into pieces with a length of 3 cm and a width of 1 cm. Steam on high fire for 40 minutes.

(6) Pour out the original juice and re-buckle the meat of the dish. Thicken the raw juice with wet starch and pour it into the meat noodles.

Fold and edit the characteristics of this dish.

The color sauce is red and shiny, the soup is sticky and delicious, the pork is kept neatly, and the food is soft and mellow.

Entry label:? Cooking? Life? Recipes? prescribe a diet