Ingredients
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800 grams of pork forelegs
ingredients
vegetable oil
A spoonful
dark soy sauce
A spoonful
cooking wine
Ershao
mature vinegar
A spoonful
Star Anise
of appropriate amount
Sichuan pepper
of appropriate amount
ginger
of appropriate amount
salt
A spoonful
Mao Cong
of appropriate amount
The practice of stewing meat
1.
Wash the pork with hot water, and scrape the place with pigskin with a knife. When you meet the skin with pig hair, pull it out with tweezers. Cut into pieces that you like.
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2.
Heat Mao Cong and garlic in hot oil, and then pour the meat into the pot.
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3.
The stir-fried meat has changed color. Add soy sauce and soy sauce, cooking wine and old vinegar to remove the fishy smell.
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4.
Stir-fry until the pork has lost its color, and now add seasoning and pepper cinnamon in the meat.
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5.
Add a proper amount of water. When adding water, it is best to add enough water at a time. Adding water halfway will affect the taste of meat. Remember to stew the meat on low heat.
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6.
After adding water, cover the pot and simmer the meat slowly. Don't forget to look at the stewed soup during the stew, and stir it at any time, so that the stewed meat is soft and delicious. If the heat is too high and the soup is stewed dry and the meat is not soft and rotten, adding water to stew the meat will affect the meat quality and taste. Take the stewed meat out of the pot.
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Stewed meat finished product map
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knack for cooking
Add enough water to the stew at a time, and the stew with small fire tastes soft and delicious.
Cooking wine is to remove the fishy smell. This must be added.