Braised pork with lees

How to make meat with fermented grains:

Raw materials for making meat with fragrant lees:

There are 500 grams of pigleg with skin, 1 gram of monosodium glutamate, 25 grams of Shaojiu, 50 grams of Xiangzao, 20 grams of Jiuniang juice, 1000 grams of peanut, 10 grams of refined salt and 50 grams of sugar.

The processing steps are as follows:

1. Scrape and clean the pork leg, trim it into about 10 cm square pieces, put it into a boiling water pot and cook it white, take it out after about 20 minutes, and evenly smear wine juice (5g) on the skin of the pork while it is hot.

2. Set a high heat in a frying pan, pour in peanut oil, heat it up, put in the pork which has been smeared with wine, and deep fry until the skin of the pork is fat. After cooling, cut into large pieces about 8 cm long and 0.6 cm thick.

3. Put 75 grams of Xiangzao, Shaojiu and Qingshui in the same bowl, mix them into paste, filter the dregs, add sugar, refined salt and monosodium glutamate, mix them together to form the juice, and soak the meat slices for 10 minutes.

4. Put the sliced pork skin down in a bowl, pour the marinated gravy into the bowl, put it into the steamer and steam it to butter, take it out, turn it over and buckle it in a flat basin.

The characteristics of fermented grains are as follows

The cooking of spiced lees buttoned meat follows the "Suiyuan food list" that "if the flavor is too strong, it is only suitable to use different combinations". It has a unique method of making pork ribs and hind legs instead of soy sauce. It has less fat and more lean, brown color, crisp meat and no greasy taste. It's even worse, fragrant, salty and sweet.

Attention should be paid to when making meat with fermented grains

Boil the pork leg in white water until it's five years old. Apply wine on the skin while it's hot. Fry immediately. The skin color is golden, and the hair is crisp and thick. Steaming for 2.5 hours, crispy for degree.

Braised pork with lees

The name of the dish is rich in nutrition and delicious. It's a simple and delicious home cooked dish.

raw material

Pork leg with skin 500g, monosodium glutamate 1g, Shaojiu 25g, Xiangzao 50g

Wine juice 20g, peanut yi1000g, refined salt 10g (about 50g), sugar 50g

practice

1. Scrape and clean the pork leg, trim it into about 10 cm square pieces, put it into a boiling water pot and cook it white, take it out after about 20 minutes, and evenly smear wine juice (5g) on the skin of the pork while it is hot.

2. Put peanut oil in the frying pan, heat it, add the pork which has been smeared with wine, deep fry until the skin of the pork is fat, take it out, cool it, and cut it into large pieces about 8 cm long and 0.6 cm thick.

3. Put 75 grams of Xiangzao, Shaojiu and Qingshui in the same bowl, mix them into paste, filter the dregs, add sugar, refined salt and monosodium glutamate, mix them together to form the juice, and soak the meat slices for 10 minutes.

4. Put the sliced pork skin down in a bowl, pour the marinated gravy into the bowl, put it into the steamer and steam it to butter, take it out, turn it over and buckle it in a flat basin.

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