Sweet and sour pork chop with lemon vinegar and tangerine peel

Sweet and sour pork chop with lemon vinegar and tangerine peel

Introduction:

"Sweet and sour steak is a special dish of Shanghai local people. It's also indispensable on my new year's Eve dinner table. This dish can be eaten cold or hot. The cold meat should be chewy, and the hot one should be fragrant and tender."

Production steps:

Step 1: blanch the pig and remove the blood foam

Step 2: small row of water, water cover no small row is appropriate, into soy sauce, rice wine, star anise

Step 3: cover and simmer for 20 minutes

Step 4: open the lid, remove star anise, add tangerine peel, rosemary, stir fry a few times, cook for 7-8 minutes

Step 5: taste, if not enough, add salt, pour in lemon vinegar, rock sugar, sesame oil, adjust to the maximum heat, stir fry constantly, make the steak color

Step 6: stir fry evenly until the juice is almost collected, then take out the pot

Materials required:

Pork chop: 350g

Tangerine peel: 5 pieces

Rosemary: moderate

Yellow rice wine: right amount

Star anise: right amount

Lemon vinegar: right amount

Old style: moderate

Salt: right amount

Rock sugar: right amount

Sesame oil: appropriate amount

Note: lemon vinegar practices meet: http://home.meishichina.com/space-2270985-do-blog-id-358191.html No lemon vinegar, black vinegar and white vinegar can also be mixed, soy sauce can not be too much, not enough flavor can add salt.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: sweet and sour