Nanru meat

South milk meat method:

Raw materials for making nanru meat:

Pig streaky pork 400g, green leafy vegetables 200g, Monascus powder 1.5g, scallion knot 5g, ginger 2.5G, Shaojiu 2.5G, soy sauce 5g, salt 1g, sugar 20g, monosodium glutamate 0.5g, cooked lard 15g.

Processing steps of nanru meat:

Scrape the meat, clean it, cut it into 2 cm square pieces, blanch it in boiling water, remove it and wash it. Put it in the pot together with Congjie, ginger, Shaojiu, soy sauce, sugar and red milk bittern. Add 200 grams of water and simmer for about half an hour. Remove Congjiang and then mix the red koji powder with a little water. Continue to cook for about half an hour, put the pot into the bowl, cover the cage and steam until rotten. Remove the nanru meat from the cage, decant the marinade and cover it in the middle of the waist plate. Add lard in a hot pot, add green vegetables, salt and monosodium glutamate, stir fry until done, drain the water and put it on both sides of the meat, then pour the nanru gravy into the pot and pour it on the meat.

The characteristics of nanru meat are as follows

Bright color, frankincense crisp glutinous rice, green vegetables, milk meat ruddy, unique.

Nanru meat

Nanrurou is a famous traditional dish in Zhejiang Province. It has bright color, crisp glutinous rice with frankincense, green vegetables and ruddy milk meat.

Raw materials

Pork streaks 400 grams. Green leafy vegetables 200 grams. 4 pieces of sufu, 5 grams of Congjie, 2.5 grams of ginger, 2.5 grams of Shaojiu, 5 grams of soy sauce, 1 gram of salt, 20 grams of sugar, 0.5 grams of monosodium glutamate, 15 grams of cooked lard.

Characteristics of dishes

It's easy to cook

nutritive value

Rich in nutrition

practice

1. Scrape the meat, clean it and cut it into 2 cm square pieces. Stir it in boiling water, remove it and wash it. Put it in the pot with onion, ginger, Shaoxing wine, soy sauce, sugar and red milk bittern. Add 200 grams of water and simmer for about half an hour. Remove the onion and ginger. Then put the Monascus powder into the pot with a little water.

2. Continue to cook for about half an hour, put the pot into the bowl, cover the cage, and steam until rotten.

3. Remove the nanru meat from the cage, decant the marinade and cover it in the middle of the waist plate.

4. Add lard in a hot pot, add green vegetables, salt and monosodium glutamate, stir fry until done, drain the water and put it on both sides of the meat, then pour the nanru gravy into the pot and pour it on the meat.

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