German meat

German meat

Introduction:

"It was eaten in a Jiangsu and Zhejiang restaurant. The English dish is called western style Dongpo meat. Why is it called German meat in Chinese? I don't know. It seems that the chef has carried forward the famous Chinese and Western dishes. Ha ha... Many dishes abroad have changed their flavor. There's no way. They are in line with the taste of foreigners, right? Just like hamburgers, fried chicken legs and pizza entering China, they have become Chinese style. I think this dish is pretty good. It tastes salty and sweet, soft and rotten, mellow, fat but not greasy, thin but not woody. I hope you like it too. "

Production steps:

Step 1: cut pork into small pieces, marinate with salt and rosemary for 30 minutes.

Step 2: prepare red wine, ketchup and grape jam.

Step 3: put the pork into the pot, stir fry the oil.

Step 4: add red wine, tomato and grape sauce, mix well, bring to a boil over high heat, turn to low heat for 1 hour until the skin is soft and rotten.

Step 5: peel the apple and cut it into small pieces. Bubble with light salt water to prevent oxidation.

Step 6: put in the apple.

Step 7: continue to cook until the apple is soft and rotten. I don't like apples that are too soft and rotten. They only burn for 10 minutes

Step 8: the meat is fat but not greasy. The apple absorbs the gravy and tastes delicious. The apple is eaten up by her daughter.

Materials required:

Pork: 750g

Apple: 1

Rosemary: 2 teaspoons

Salt: 1 teaspoon

Red wine: 1 bowl

Grape Jam: half bowl

Tomato sauce: half a bowl

Note: 1. Rosemary has a special fragrance, which can be put less or not if you are not used to it. 2. This dish is fresh and greasy with apple.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: salty and sweet