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How to cook large pieces of roast meat in Shanxi?
First, the honey is soy sauce. I also added soy sauce and cooking wine. The dosage is: soy sauce and cooking wine honey is roughly 3:1:1:4. Mix well for use.

Second, cut the mid-loin meat into large pieces, about 15 cm square, put cold water into the pot and bring it to the boil. Cook the dirty things out as shown in the figure.

3. Take it out and wash it in warm clean water, and then control the dry water for later use.

Fourth, pour the previous water and reconnect it with clear water. Add fresh ginger, onion, pepper, aniseed, fennel, then boil it over high fire, then put it in the washed meat pieces and cook it over slow fire for 40 minutes.

Fifth, fish out the meat. Key points: Don't pour out the soup. It is of important use. Add soy sauce and continue to heat with slow fire to keep the meat boiling. Dry it with a clean rag and then dip it in the juice prepared in the first step.

Six, fry in the oil pan. This should be said that when you put it in, you must fry the skin first and then fry it in other places. When you fry it, you should cover it with a lid, because the oil splashes badly. After frying the skin for almost a minute, you can open the lid and then turn it over.

Seven, put in the soup that has just been added with seasoning, keep boiling and keep burning. Pay attention to the fire! ! ! Cook for about 20 minutes until the skin wrinkles, so that it can be fished out.