Yuri Shibuya was a very ordinary human ranger. He was traveling around various countries in a certain year and a certain month when he came to a forest.
He found an injured tiger cub, which was very special and had golden hair.
Lili helped it heal its injuries, and because he was tired from the journey, Lili hugged the little tiger and fell asleep. When he woke up, the little tiger in his arms turned into a beautiful boy with blond hair and blue eyes? ! What's going on?
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The braised pork recipe is as follows, Ning Wang, please follow it
Material:
450 grams of pork belly, 1 green onion, 5 slices of ginger, 4 star anise, seasonings: 30 grams of rock sugar, 1/3 of salt, 2 tablespoons of light soy sauce, 1/4 teaspoon of dark soy sauce, 2 tablespoons of cooking wine, 1000ml of water
Method:
Preparation work: Cut the pork into 30mmx30mm cubes, cut the green onions into long sections, and slice the ginger.
Preparation method:
1. Boil water in a pot, add meat pieces and blanch for about 2-3 minutes, remove and wash and set aside.
2. Put 1 tablespoon of oil in the pot, add small pieces of rock sugar and stir-fry the sugar color over medium-low heat.
3. When the pot starts to smoke, the rock sugar has melted and turned dark brown.
4. First add green onions, ginger slices and star anise and stir-fry until fragrant, then add pork belly and stir-fry over low heat.
5. Stir-fry until the pork belly releases a little fat and is evenly colored.
6. Add water, just enough to cover the meat. Salt, light soy sauce, dark soy sauce, cooking wine.
7. Cover and bring to a boil over high heat, then turn to low heat and simmer for about 60 minutes. When 1/3 of the soup is left, remove the ginger slices, star anise and green onions.
8. After about 50 minutes, open the lid and simmer the soup over medium heat until it thickens.
Delicious braised pork
Tips:
1. The color effect of fried sugar can not only make the meat red and bright, but also the fried sugar has a caramel aroma, which cannot be replaced by soy sauce. After the sugar color is fried, the added onions, ginger, and meat must be drained of water, otherwise the hot oil will splash out when it encounters water.
2. When making braised pork, you need to master the seasonings well. They should be sweet, salty and salty so that they blend well with each other and don't take away the flavor of each other.
3. The fat meat should be fat but not greasy, melting in the mouth, and the lean meat should be lean but not sticky. The heat and time of the stew should be sufficient.
If you like it with a firmer texture, turn it on over high heat and simmer over low heat for about 40 minutes. I like to eat soft and simmer for 60-70 minutes. What I call a small fire is to light the center of the gas and turn it on.
4. When the juice is finally collected, you need to keep an eye on it to prevent the soup from being too dry and leaving only oil. When you see bubbles, just stir-fry a few more times.
The braised pork recipe is as follows, Ning Wang, please follow it Material: 450 grams of pork belly, 1 green onion, 5 slices of ginger, 4 star anise, seasonings: 30 grams of rock sugar, 1/3 of salt, 2 tablespoons of light soy sauce, 1/4 teaspoon of dark soy sauce, 2 tablespoons of cooking wine, 1000ml of water Method: Preparation work: Cut the pork into 30mmx30mm cubes, cut the green onions into long sections, and slice the ginger. Preparation method: 1. Boil water in a pot, add meat pieces and blanch for about 2-3 minutes, remove and wash and set aside. 2. Put 1 tablespoon of oil in the pot, add small pieces of rock sugar and stir-fry the sugar color over medium-low heat. 3. When the pot starts to smoke, the rock sugar has melted and turned dark brown. 4. First add green onions, ginger slices and star anise and stir-fry until fragrant, then add pork belly and stir-fry over low heat. 5. Stir-fry until the pork belly releases a little fat and is evenly colored. 6. Add water, just enough to cover the meat. Salt, light soy sauce, dark soy sauce, cooking wine. 7. Cover and bring to a boil over high heat, then turn to low heat and simmer for about 60 minutes. When 1/3 of the soup is left, remove the ginger slices, star anise and green onions. 8. After about 50 minutes, open the lid and simmer the soup over medium heat until it thickens. Delicious braised pork Tips: 1. The color effect of fried sugar can not only make the meat red and bright, but also the fried sugar has a caramel aroma, which cannot be replaced by soy sauce. After the sugar color is fried, the added onions, ginger, and meat must be drained of water, otherwise the hot oil will splash out when it encounters water. 2. When making braised pork, you need to master the seasonings well. They should be sweet, salty and salty so that they blend well with each other and don't take away the flavor of each other. 3. The fat meat should be fat but not greasy, melting in the mouth, and the lean meat should be lean but not sticky. The heat and time of the stew should be sufficient. If you like it with a firmer texture, turn it on over high heat and simmer over low heat for about 40 minutes. I like to eat soft and simmer for 60-70 minutes. What I call a small fire is to light the center of the gas and turn it on. 4. When the juice is finally collected, you need to keep an eye on it to prevent the soup from being too dry and leaving only oil. When you see bubbles, just stir-fry a few more times.
Can I see HP updates at the same time?