Pork
800g
Sub Ingredients
Spices
3
Peppercorns
5g
Scented Leaf
3 slices
Cao Nut
1
Cinnamon Pi
1 Piece
Spicy Cinnamon
1 Piece
Spices
Spicy Cinnamon
1 Piece
Shannai5g
Scallion
25g
Ginger
3 slices
Cooking Wine
30ml
Soy Sauce
30ml
Lao Soy Sauce
20ml
Beancurd Milk Juice
30ml
Salt
Moderate
Red chili peppers
3
Icing sugar
25g
Steps
1. Prepare all the ingredients.
2. Wash and cut the pork into large pieces.
3. Add water to the casserole, add all the seasonings and bring to a boil over high heat.
4. Add dark soy sauce.
5. Add soy sauce.
6. Add cooking wine.
7. Add curd sauce.
8. Add rock sugar and cook on high heat to bring out the flavor.
9. Pork blanching in boiling water.
10. Put the pork into the pan and saute.
11. Until the pork is golden brown on both sides.
12. Then put the pork into the marinade pan and bring to a boil over high heat, simmer over medium-low heat for 50 minutes.
13. Cook the pork and season with salt, then continue to soak for 30 minutes.
Tips
With panko as marinated meat, the taste is best tender. But fat and lean panko is best.
First blanch the pork to remove the dirty water, and then fry the pork to remove more than the oil, so that the marinade of the pork is not greasy taste good.
Brined in a casserole over low heat, you can make the meat tender and cooked, brined after the meat continues to be immersed in the broth, which will make the taste of the meat more flavorful.