Braised pork rolls with soy sauce

Braised pork rolls with soy sauce

Introduction:

"It's a very simple small barbecue roll. If you don't have tobacco strips and poodle rolls, you can use pork strips and sausage instead."

Production steps:

Step 1: use the packaged bacon strips, don't cut them by yourself.

Step 2: boil some water to make the scallion strips soft.

Step 3: remove the water from the boiled scallion strips, wash the poodle rolls and bacon strips, drain, and set aside the seafood sauce with cold boiled water.

Step 4: wrap the poodle roll with bacon strips and tie it with soft scallion strips. I stuffed a bean in the middle of the roll.

Step 5: in a medium heat pan, add a little oil (the bacon is very fat and greasy, and don't need too much oil), put it into the meat roll and fry it over low heat.

Step 6: fry until golden brown, and control the oil. (the scorched ones are scallion strips ~).

Step 7: stir a spoonful of seafood sauce into half a glass of water.

Step 8: take another pot, pour in the sauce mixing water, add two drops of fresh soy sauce and bring to a boil.

Step 9: add the meat roll, dip the sauce evenly and cook until the juice is thick. More juice is better. Cover and simmer for a minute or two.

Step 10: collect the juice and put it on the plate. The color and taste are very good.

Materials required:

Sirloin strips: moderate amount

Poodle roll: moderate

Shallot: moderate

Cold boiled water: appropriate amount

Seafood sauce: 1 spoonful

Fresh soy sauce: right amount

Note: it's also delicious to roll small sausage or crispy sausage with streaky pork. It's very simple to make. I put less juice. I should mix a spoonful and a half of seafood sauce with a small cup of water. More juice can be stewed in the pot for a while to make the sauce more permeable. You can also use other sauces.

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: Maotai flavor