Sauce Recipe

Sauce recipe:

Raw materials for sauce recipe:

750 grams of pork and 500 grams of green leafy vegetables. Soy sauce 20g, Shaoxing wine 25g, rock sugar 10g, salt 10g, scallion 15g, ginger 15g, Lake powder 25g, monosodium glutamate 12g.

Processing steps of sauce recipe:

Scrape and clean the streaky pork, make it into a square, poke some small holes on one side of the lean meat with a bamboo stick, wipe it thoroughly with salt, and put it into a bowl to marinate for one day. Take out the pickled cubed meat and put it into a pot with water. After washing, put the skin down into a casserole with bamboo grates. Pour in the original soup, add soy sauce, Shaoxing wine, a small amount of rock sugar crumbs, green onion and ginger. Press the meat tightly in a basin, cover it and boil it over high heat. Then simmer it over low heat until crisp. Then take out the meat, skin down buckle into a bowl, and then put a little rock sugar crumbs, when eating, first on the cage slightly steamed, take out buckle into the plate, and then put the juice into the pot, boil thicken, pour in the plate, and then stir fry the green leafy vegetables with salt, decorate the edge of the plate.

Characteristics of sauce recipe:

The taste is salty and sweet, but not greasy. It melts in the mouth and is full of Suzhou flavor.

Sauce Recipe

Sauce is a traditional famous dish in Jiangsu Province, which belongs to Jiangsu cuisine. Taste salty with sweet, food but not greasy, the entrance is melt, rich in Su Bang flavor. The raw materials are pork and vegetable leaves.

Food materials

750 grams of pork, 500 grams of green leafy vegetables. Soy sauce 20g, Shaoxing wine 25g, rock sugar 10g, salt 10g, scallion 15g, ginger 15g, Lake powder 25g, monosodium glutamate 12g.

Production process

Scrape and clean the streaky pork, make it into a square, poke some small holes on one side of the lean meat with a bamboo stick, rub it thoroughly with salt, and then put it into a bowl for one day. Take out the pickled cubed meat and put it into a pot with water. After washing, put the skin down into a casserole with bamboo grates. Pour in the original soup, add soy sauce, Shaoxing wine, a small amount of rock sugar crumbs, green onion and ginger. Press the meat tightly in a basin, cover it and boil it over high heat. Then simmer it over low heat until crisp. Then take out the meat, skin down buckle into a bowl, and then put a little rock sugar crumbs, when eating, first on the cage slightly steamed, take out buckle into the plate, and then put the juice into the pot, boil thicken, pour in the plate, and then stir fry the green leafy vegetables with salt, decorate the edge of the plate.

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