Braised pork with orange

The method of burning orange bread is as follows:

The raw materials used for making orange barbecue are as follows:

150 grams of pig fat, 45 grams of red grains, 65 grams of sugar, a little salt, a little red powder, a little hair powder, 130 grams of flour, a little sesame oil.

The steps of making orange barbecue are as follows:

1. Put the 1.5-inch-long and 7-minute-wide pig fat slices into the brine mixed with red lees, sugar and salt, and marinate them for a day. Do not marinate too long or too short, too long too salty, too short is not tasty.

2. Put the flour, red powder and hair powder in a bowl and add water to make a thin paste.

3. Open 500 grams of warm lard, put the pig fat piece by piece in the thin paste and drag it, then put it into the oil pan, fry it with high heat, take it out, pour sesame oil on it, and pour it into the plate.

The characteristics of orange barbecue are as follows

It is red yellow, salty sweet and crispy, and is shaped like a pulp of orange, so it is called "jishaoba".

Braised pork with orange

Ju Shao Ba is a traditional famous dish in Fujian Province, which belongs to Fujian cuisine. The dish is red and yellow, salty and sweet and crisp. It looks like a pulp of orange, so it is called "jishaoba".

First of all, the pig fat slice is 1.5 inch long and 7 minutes wide, which is put into the brine mixed with red lees, sugar and salt, and marinated for a day. Do not marinate too long or too short, too long too salty, too short is not tasty. Put the flour, red flour and hair powder in a bowl and add water to make a thin paste. Open warm lard (500g), put pig fat piece by piece in the thin paste and drag it, then put it into the oil pan, fry it with high heat, take it out, pour sesame oil and pour it into the plate.

Raw materials

Pig fat (150g), red lees (45g), white sugar (65g), salt (a little), red powder (a little), hair powder (a little), flour (130g), sesame oil (a little)

Production process

1、 The pig fat slice is 1.5 inch long and 7 minutes wide. Put it in the brine mixed with red lees, sugar and salt, and marinate it for one day. Do not marinate too long or too short, too long too salty, too short is not tasty.

2、 Put the flour, red flour and hair powder in a bowl and add water to make a thin paste.

3、 Open warm lard (500g), put pig fat piece by piece in the thin paste and drag it, then put it into the oil pan, fry it with high heat, take it out, pour sesame oil and pour it into the plate.

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