Materials

Skinned pork 1 catty, Brussels sprouts 200g, 1 ginger, 30g of soy sauce, 10g of soy sauce, 5g of peppercorns, 3 star anise, 5g of sugar, wine

Practice

1. prepare the raw material in advance

Precisely choose the best not to be too fat meat, the skin of the meat will be burned hair with a musket. clean; sprouts are best home pickled sprouts for a long time, so that eating is fragrant, you can also choose the dried winter vegetables

2. pot pouring water into the clean meat in cold water in the pot, down into the ginger, cooking wine, peppercorns, star anise boiled for another 20 minutes to completely cut off

Added peppercorns and star anise not only remove the fishy smell of meat, but also increase the flavor of the meat, meat cooking To 5 mature can be, after cooking the water do not pour out oh, stay and use

3. will be boiled pork out of the drain, the surface evenly smeared with a layer of soy sauce on the color

4. pot of rapeseed oil heated to 7 into

5. will be smeared with soy sauce pork skin down into the pot and fried to the skin is brownish-red, when the fish up

6. skin to fry to brown-red slightly bubbling when the skin is fried Fry the meat until the skin is brownish-red and slightly blistered

7. Put the fried pork into the same water that was used to cook the meat and continue to cook for 5 minutes

8. Drain the meat when the surface of the meat foams and wrinkles

9. Slice the cooked pork into 0.5cm slices

10. Mixed evenly into a flavorful sauce, the meat slices back face down neatly in the bowl, and then evenly drizzled with the sauce

11. and then ready sprouts spread in the meat slices

12. into the pressure cooker in the pressure of 1 child, can be eaten

13. the finished product out of the oven, in fact, roasted white or back to the pot once more tasty, the longer the longer the steam the more tasty Oh

practice two, sichuan roast white

materials

main ingredients: 300 grams of pork, 100 grams of dried cabbage

subsidiary: 4 slices of ginger, 4 grams of salt, 5 grams of sugar, 3 chili peppers, 15 grams of soya sauce, 20 grams of yellow wine, 20 peppercorns, star anise 1, soy sauce in moderation, dried chili peppers 4, 20 grams of vegetable oil, water in moderation, 1 fine shallot

practice

1, five-flower meat selection of three layers of hard five-flower, this part of the most suitable.

2, add peppercorns, star anise, ginger into the pot and cook for 20 minutes.

3, after cooking, fish out and control the surface water, meat skin smeared with soy sauce.

4, meat skin side down, fry the meat skin until golden brown, cut 5 mm thick slices.

5. Add salt, sugar, soy sauce and yellow wine, and mix well.

6, add bamboo shoots of dried plum, soaked in warm water in advance to wash.

7, put a small amount of vegetable oil in the pot, sautéed ginger and dried chili.

8, soaked dried plums squeeze out the water, into the pan stir fry.

9, add soy sauce and salt.

10, add a little water to cook on about 5 minutes standby.

11, cut the meat, skin side down to the bottom of the bowl.

12, fried dried mustard greens lay on top, on the cage to steam for one and a half hours.

13, steamed, inverted buckle, sprinkled with scallions can be.