Taste: Five-spice technology: the production material of Lu Nanwei braised pork: main ingredient: 500g pork rib (pork belly).
Seasoning: 45g of soy sauce, 8g of salt, 3g of allspice powder, 2g of ginger, 20g of yellow wine10g, 250g of marinade, 2g of white sugar10g, 2g of monosodium glutamate, 5g of cinnamon, 4g of green onion, 2g of ginger, and 2g of sesame oil10g of Nanwei braised pork. Teach you how to cook Nanwei braised pork, and how to cook Nanwei braised pork is delicious. 1. Choose pork with skin and three layers, cut it into 8 cm square pieces, soak it in cold water, and scrape the meat noodles clean.
2. Put the pork in a clean pot over medium heat, add water (submerged pork pieces) to boil, skim off the floating foam, add brine after boiling for 1 hour, and add soy sauce, white sugar, refined salt, Shaoxing wine, onion slices, ginger slices, garlic, spiced powder and Fructus Amomi 1 g wrapped with gauze. When eating, cut into pieces or pieces and put them on a plate, and pour a little marinade.
The key to the production of Nanwei braised pork: it is better to choose thin-skinned pork with five flowers and three layers. Small fire cook the meat to 50% rotten, and then marinated in low fire, the taste is thorough, mellow and delicious. The practice of braised pork with Qu liquor introduces the cuisine and its effect in detail: private cuisine supplements deficiency, nourishing yin and anemia recipes.
Taste: bad smell. Technology: Production of braised pork with Luzhou-flavor liquor. Ingredients: pork tenderloin1000g.
Seasoning: 0/00g of Daqu liquor/KLOC-,50g of cooking wine, 20g of salt, 5g of monosodium glutamate, 5g of green onion, 5g of ginger and 2g of pepper. Features of the braised pork with Daqu liquor: strong aroma, loose texture and fresh taste. Teach you how to make braised pork with Qu liquor, and how to make braised pork with Qu liquor is delicious. 1. Clean the pork, put it in a boiling water pot, then remove it for a while and wash it.
2. Put a proper amount of clear water in the pot, add yellow wine, onion, ginger and pepper, put the pork into high fire and boil it, skim off the floating foam, cook it with low fire until it is 80% ripe, take out the meat, put it into a bowl, filter the raw juice, pour it into the bowl, then add Daqu liquor, refined salt and monosodium glutamate, and cover and soak for 2 hours.
3. Take it out when eating, cut it into thin slices and put it in a basin, and pour it with marinade. The key to making braised pork with Qu liquor: cooking wine is also called yellow wine. The practice of spiced braised pork introduces the cuisine and its efficacy in detail: private dishes nourishing yin recipes invigorating spleen and appetizing recipes anemia recipes.
Taste: spiced process: spiced braised pork making material: main ingredient: pork (fat and thin)1000g.
Seasoning: 2g of Amomum Tsaoko, 2g of rock sugar, 5g of soy sauce, 3g of pepper, 0g of pepper 1 0g, 5g of galangal10g, 5g of star anise, 2g of cinnamon, 5g of yellow wine, 5g of salt, 30g of chicken oil, 4g of scallion10g of ginger, and 4g of lard. Boil it in boiling water to remove the blood and scoop it up.
2. Put the wok on high fire, add lard and crystal sugar residue, stir-fry until the sugar residue melts and bubbles (not too deep or too shallow), add onion, ginger, refined salt, soy sauce, Shaoxing wine, etc. At the same time, put pepper, pepper, star anise, Kaempferia Kaempferia, Tsaoko and cinnamon into a spice bag made of clean cloth, put it in a pot and boil it.
3. Boil the pork in the brine, then use low fire to marinate the meat until it is fragrant and rotten. When eating, cut into pieces and pour in a little soy sauce and sesame oil.