How to make Cherry Pork

Cherry Pork (Suzhou popular version)

Ingredients Preparation

Raw materials: 400 grams of pork strips, 200 grams of leafy greens.

Seasoning: 5 grams of ginger, 2.5 grams of red currant rice powder, 25 grams of shaoxing wine, 10 grams of green onion, 1.5 grams of soy sauce, 25 grams of sugar, grams of refined salt, 0.5 grams of monosodium glutamate, 15 grams of lard.

Practice:

1, strip of meat scraped clean fine hairs washed, placed in a pot of boiling water to cook to five mature, to remove blood, decanting broth to be used, the meat fished out to be cooled and placed on a cutting board, with a knife in the skin cut lengthwise and crosswise into cherry-sized pieces (lean meat can not be cut off).

2, frying pan spread onion and ginger, put the meat skin down on the ginger and onion, add wine, sugar, soy sauce, salt 1.5 grams, 200 grams of broth, cover with high heat to boil, set on a small fire for about half an hour, add the red currant rice powder, so that the meat was crimson, fished out of the bowl, plus the original soup, on the steamer on the steamer until the crisp.

3, hot pan with lard, into the green vegetables, add 0.5 grams of salt and monosodium glutamate, stir-fried pan, drained for use. Take the meat from the steamer, covered in a plate, the marinade decant into the pot, collect thick, dripping on the meat, green vegetables around that into.

(Northeast version)

Northeast Cherry Pork

Raw material: 500 grams of five-flower pork square.

Seasoning: 500 grams of soybean oil, 100 grams of tomato sauce, 75 grams of sugar, 30 grams of vinegar, 5 grams of salt, 50 grams of sesame oil, 5 grams of monosodium glutamate (MSG), 50 grams of cherry juice, 25 grams of green onions, 500 milliliters of chicken broth, 15 grams of ginger, 15 grams of cooking wine.

Practice:

1, pork five-flower square meat with a knife to scrape off the epidermal hair pollution, immersed in cold water soak, wash, fish out, put into a pot of boiling water, blanch to remove the blood stains, fish out, wash, cut 8 millimeters square of small pieces.

2, hot pot of water 1 kilogram, and add the meat and onion and ginger pieces, stewed over low heat until eighty percent rotten, poured into the funnel, drained, to be used.

3, frying pan hot, into the soybean oil, burned to 80% hot, the meat into the fried tooth yellow, even the oil together into the funnel, drain the oil.

4, the original frying pan is hot, put sesame oil, 40% hot, put the tomato sauce, until the oil fried to red, put the meat, add chicken broth, cooking wine, onion and ginger, sugar, vinegar, salt, monosodium glutamate, cherry juice, simmer for 15 minutes on a small fire, and then use the high fire to the soup thick, out of the pot, pot.