Tomorrow is the twenty-fourth season of the thirteenth autumn festival, is also the first season of the fall. Although the weather is much cooler, but after all, is still in the "three volts", occasionally there will be "autumn tiger" Oh! There has always been such a saying in folklore, after the autumn to "stick autumn fat", because of the hot summer climate, we generally have a poor appetite, are mainly cold dishes or light diet, there are people who like to eat cold drinks, the spleen and stomach for a long time in the cold state, so we have to eat more nutritious food in the fall to nourish the body, to the summer when the consumption of energy to make up for, in order to withstand the harsh conditions, and to make up for the summer. The first thing you need to do is to eat more nutritious food in the fall to nourish your body, to make up for the energy consumed during the summer heat, and to lay a good foundation to withstand the cold winter.
To be sure, the first thing you need to do is to eat a lot of meat! This summer did not eat anything high-fat things, then take this time to make up for a good, do an abalone braised pork barbecue! Braised pork, also known as Dongpo meat, which is characterized by the color of red, fat and not greasy, melt in the mouth, and then with the abalone known as the seabed "soft gold", nutritious and delicious, although it looks like a thick oil sauce, but eat a little bit will not feel greasy, super rice yo!
Ingredients: 350 grams of pork, 8-10 abalone 10 grams of rock sugar 1 scallion, 4-5 slices of ginger, 1 anise, 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, sesame seeds, salt, cooking oil, cooking oil, hot water, about 1 liters of water
Cooking steps:
1. Spoon the abalone out of the shell, remove the viscera with a small brush to the edge of the black part of the brush clean, the surface of the cross cut flower knife.
2. Pork cut into slightly larger squares, prepare green onion, ginger, star anise and rock sugar.
3. Put the pork into a pot of cold water, boil over high heat, skim the surface froth, and drain on kitchen paper.
4. In a pan without oil, fry the pork over low heat until the oil is released and the skin is browned.
5. In the pan frying meat fat into the icing sugar stir fry on low heat until the icing sugar melted amber color, this step is the so-called "fried sugar color".
6. Pour the pork back into the pan and stir-fry color, then add green onions, ginger and star anise stir-fry flavor.
7. Add soy sauce, dark soy sauce and cooking wine and stir-fry until the pork is colored.
8. Add hot water and bring to a boil over high heat, change to medium-low heat and simmer for 40-50 minutes.
9. When the braised pork is almost cooked, add abalone and continue to stew for about 10 minutes.
10. When there is a small amount of soup left in the pot, change to high heat and stir-fry the juice, sprinkle with sesame seeds and green onions.
11. Fat and not greasy, delicious rice abalone braised pork is done, quickly stewed on a pot to the family "stick autumn fat" it!
Tips:
Braised meat to choose a layer of fat layer of lean, rock sugar with low heat back and forth stir fry, pay attention to not frying paste, otherwise the color of braised meat black taste will be bitter. Seasoning according to their own taste to add, soy sauce and old soy sauce are salty, so add salt as appropriate.