Pork in Changchun sauce is a kind of home cooking often eaten by people in Northeast China, which is mainly made with pork as the raw material, and then together with white paper, mortar, cloves, strawberries and other ingredients. After the Changchun sauce meat is made, it tastes fat but not greasy, lean meat is not firewood, the color is excellent, the taste is delicious, not only is the favorite of people in Northeast China, but also a very favorite home cooking for people all over the country.
How to make fat and not greasy Changchun sauce meat
Changchun sauce meat is a very favorite Northeast dishes, but also authentic Northeast home cooking, Changchun sauce meat main material for the meat, the taste of the sauce, the process is in the sauce, is Changchun sauce meat is a specialty of Changchun food. Changchun sauce meat temperature below 30 degrees Celsius, can be stored for a long time without deterioration. Changchun sauce meat is rich in nutrients, delicious flavor, and easy to do. Changchun sauce meat is very simple for people who can cook, although the practice of this dish is relatively simple, however, there are still often people ask how to do Changchun sauce meat, Changchun sauce meat how to do, prepare the main ingredients, ingredients and oil, salt, sauce and tea.
Changchun sauce meat practice is actually relatively simple, you can see below our introduction. Changchun sauce meat is very suitable for people to eat dishes, not only can be used at home, but also one of the ideal choice for modern office workers to bring lunch. Changchun sauce meat is very affordable, nutritious and delicious, fat but not greasy, is a famous dish in the Jilin region.
Pork in Changchun sauce
Preparation of the main ingredients: pork ribs (pork) 1000 grams.
Accessories: 2 grams of Angelica dahurica, 2 grams of ginger, 2 grams of cloves, 2 grams of grass nuts, 2 grams of orange peel, 2 grams of cinnamon, 2 grams of fennel seeds [cumin seeds], 2 grams of galangal, 2 grams of nutmeg, 2 grams of sand nut, 2 grams of peppercorns, and 2 grams of star anise.
Seasoning: 15g onion, 15g ginger, 15g garlic (white skin), 100g soy sauce, 15g salt, 10g sugar, 10g cooking wine.
Changchun sauce meat features: fat meat is not greasy, lean meat is not firewood, bright color, taste and mouthfeel.
Changchun sauce meat practice:
1. Cut the meat into two pieces, soak in water for 20 minutes, and then use a knife to scrape the hair on the skin, dirt. Put water in the pot to boil, put the meat into the pot, see open and fish out, and then put into the cool water to wash.
2. pot on the fire into the water, soy sauce and all the seasonings (without sugar), see open the meat into the pot, into the cooked fire nitrate 1 grams, open the pot with a small fire to cook for 1 hour and 40 minutes that is cooked.
3. Put the cooked meat out on the grate of the smoker, grate into the sugar, cover, smoker heated to the sugar burning smoke, the meat smoked (not smoked in winter).
Changchun sauce meat production tips: with bubble meat, winter with hot water, spring and fall with warm water, summer with cool water.
Changchun sauce meat is very suitable for people to eat, both in winter and summer is suitable for eating. Changchun sauce meat can provide people with protein and fatty acids, but also can provide hemoglobin and cysteine. Some pregnant women are anemic or children are anemic, the family can make Changchun sauce meat for these people to eat, and Changchun sauce meat is also very suitable for women, the elderly and men often eat, weak people are also the most suitable to eat Changchun sauce meat nourishing the body.