Stewed pork with Baihua wine

Stewed meat with Baihua wine

Raw materials for stewing meat with Baihua wine

A piece of boneless rib meat 1000 grams, 50 grams of Baihua wine, 10 grams of refined salt. 5 g monosodium glutamate, 50 g Sugar, 30 g soy sauce, 15 g onion and ginger.

Processing steps of stewed pork with Baihua wine:

Wash and scrape the pork ribs, absorb the water with a cleaning cloth, insert the meat with a roasting fork, the skin of the meat is facing down, and bake it on the medium fire until the skin is burnt black. The purpose is to make the meat fragrant and colorful. Take out the roasting fork from the fire, soak the meat in warm water, scrape off the skin and wash it. Then trim off the left corner of the meat and cut it into 12 equal sized squares. Then put a reed mat shaped knife on each piece of skin. Take a casserole with bamboo blood grates, put in scallion and ginger, put the meat into the casserole with skin upward, add Baihua wine, sugar, refined salt, bring to a boil on a high fire, add water, soy sauce, cover the casserole, simmer for 1 hour with low fire until crisp, then move to a high fire to collect the thick soup, pick out scallion and ginger and put on a plate.

Characteristics of stewed meat with Baihua wine:

The wine is full-bodied, crisp, sweet and salty, fat but not greasy.

Stewed pork with Baihua wine

Baihua stewed meat with wine is a famous traditional dish in Jiangsu Province, which belongs to the Jiangsu cuisine. It tastes sweet and fragrant, thick and nutritious. It is used for stewing pork, with excellent flavor. This dish uses Baihua wine as Zhenjiang famous wine. Pork with five flower ribs is roasted first and then put into casserole and stewed with Baihua wine. Let the wine into, golden color, crisp mellow, rich in nutrition

brief introduction

Baihua liquor is also known as "gongjiu". It has a history of more than 1400 years and has five characteristics: sour, sweet, sweet, spicy and mellow. The raw materials are glutinous rice and fine wheat

It is made from koji and nearly 100 kinds of wild flowers. Its color is deep yellow, its Qi is fresh and fragrant, its taste is nourishing, its sugar content is high, and its alcohol content is low. In addition, it can promote blood circulation and Nourish Qi, warm stomach and dispel cold, so it has become a nutritional supplement for the elderly. In 1908, he won the international gold medal at the Panama exposition. In 1910, he participated in Nanyang Business Association and won the gold medal.

characteristic

The wine is full-bodied, crisp, sweet and salty, fat but not greasy.

raw material

Main materials

1 000 grams of boneless rib meat

accessories

Baihua liquor 50g, refined salt 10g, monosodium glutamate 7.5G, sugar 50g, soy sauce 30g, onion and ginger 15g each.

Production process

1. Wash and scrape the pork ribs, absorb the water with a cleaning cloth, insert the meat with a roasting fork, the skin of the meat is facing down, and bake it on the medium fire until the skin is burnt black. The purpose is to make the meat fragrant and colorful. Take out the roasting fork from the fire, soak the meat in warm water, scrape off the skin and wash it.

2. Trim the left corner of the meat, cut into 12 equal sized squares, and then put a reed mat shaped knife on each piece of skin.

3. Take a casserole with bamboo blood grates, put in scallion and ginger, put the meat into the casserole with skin upward, add Baihua wine, sugar, refined salt, bring to a boil on a high fire, add water, soy sauce, cover the casserole, simmer for 1 hour with low fire until crisp, then move to a high fire to collect the thick soup, pick out scallion and ginger and put on a plate.

Efficacy of dietotherapy

Baihua wine is mild, with five characteristics of fragrance, sweet, bitter, spicy and mellow. It contains a variety of amino acids and glucose, which is easy to be absorbed by human body. It has tonic effect.

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