Braised pork with red rot

Red rot roast meat method:

Raw materials for red rot roast meat:

Pork is 750 grams.

Seasoning for red rot roast meat:

Scallion, ginger, cooking wine, refined salt, red rot milk, sugar, red rice each amount.

Processing steps of red rot roast meat:

(1) Wash the meat, put it in a pot and cook it until it is four years old (there is no blood in the middle). Remove the bone and cut a small square on the skin (only cut off the skin and connect the bottom).

(2) Put the red rice in the pot and add water to make juice.

(3) Put the meat into the pot, add water and onion, ginger, cooking wine, sugar, Sufu juice, even: rice juice, refined salt, cook until crispy, take out the meat, buckle it in a big bowl, skin down, pour the soup on the meat, and steam it in the drawer. On the table, buckle in the plate, skin up, and then thicken the meat soup, pour on the meat.

The characteristics of red rot roast meat are as follows

Its color is bright red, tender and soft. It tastes salty and sweet.

Longitude: 104.06573486

Latitude: 30.65946198