"Many people like to eat braised meat, but the step of frying meat makes many people flinch. In fact, there are a lot of semi-finished products on the market now. In many cases, it is also a simple and quick way to buy food that has been processed initially and cook it according to your own preferences.
Today's home-cooked braised pork is made of fried braised pork, which is native pork from Guangxi, so that you don't have to splash oil in your own kitchen. With some pickles from Huizhou, Guangdong, it tastes quite good. "
details of ingredients
main ingredient
fried pork 6g, auxiliary material
salted plum vegetable 15g
lettuce ingredients
light soy sauce
white sugar
ginger
starch
star anise
salty and sweet taste
.
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2
to get a proper amount of salted plum vegetables
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3
to cut the braised pork into cubes, but let it connect a little at the bottom.
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4
Put the cut pork skin down on the plate.
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5
The plum vegetables are soaked in clear water for a while to remove part of its salty taste, and then chopped.
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6
Heat the pan, without adding oil, and stir-fry the cut plum vegetables in the pan.
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After the plum vegetables are fried and fragrant, add appropriate amount of water, a little light and dark soy sauce, sugar, ginger, star anise, etc., and bring to a boil.
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8
Pour the prepared plum vegetables into the plate with the meat on it.
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9
Put the braised pork in a steamer and steam it for one hour on medium heat.
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1
Steamed braised pork, pour out the juice first, and put the plate upside down.
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11
Remove the plate
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Add the juice of the steamed meat into the pot and thicken it with water starch.
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13
Pour the thickened soup on the braised pork, and then wrap some lettuce, and this dish is ready.
from the gourmet world? Be timid? Kitchenware used in
of
: steamer, wok
Category:? Hot dishes, Cantonese dishes, old people's winter recipes, lunch banquets?