Braised pork with ginger

Braised pork with ginger

Introduction:

"When I went to the restaurant for dinner, I had a special dish, braised duck with ginger. I changed it to meat."

Production steps:

Step 1: prepare the ingredients and wash them!

Step 2: cut the pork and ginger separately and set aside!

Step 3: heat the oil pan, pour the pork into the frying pan, stir fry quickly until the water is controlled dry!

Step 4: control the drying of pork, cut off the water!

Step 5: control the moisture content of the pork and stir fry it quickly until the pork is colored!

Step 6: after coloring the pork, pour the Hakka yellow rice wine into the frying pan and add some boiling water to submerge the pork!

Step 7: when the water in the pot boils, stew the pork!

Step 8: ten minutes later, pour the ginger into the frying pan and simmer with the pork!

Step 9: when stewing pork, turn the frying pan quickly!

Step 10: finally collect the juice in high heat. When it's almost finished, pour the remaining ingredients into the frying pan and stir well!

Step 11: finally simmer well, look! All colors and flavors! Zijiang is so cool! Crispy! It's like dried radish!

Materials required:

Pork: 1 piece

Zingiber: right amount

Olive oil: 2 tbsp

Salt: 4G

Haitian soy sauce: 3 tbsp

Haitian soy sauce: 1 spoonful

Hakka yellow rice wine: 1 teaspoon

Fish sauce: 1 / 2 tbsp

Rock sugar: right amount

Note: do not stir fry ginger with pork, otherwise ginger will be very hot skin! When stewing pork, you must remember to use boiling water to stew, so that the meat will not age!

Production difficulty: unknown

Technology: stewing

Production time: half an hour

Taste: salty and sweet