Home cooked pork

Home cooked pork

Introduction:

"Once I saw the way of buttoned meat on the Internet, and I thought it was very similar to my hometown's striped meat, so I tried to make it at home. It really tasted the same as my hometown's striped meat. I haven't tasted it for a long time. It's really delicious! Later, I did it for my parents several times, and they all praised it. Today, I'll take this dish out and show it to you

Production steps:

Step 1: when choosing meat, be sure to choose pork with skin. It's best to cut it into square.

Step 2: prepare the ingredients: caokuo, ginger, Xiangye, pepper, Zanthoxylum, fennel, cinnamon, salt.

Step 3: put the meat and ingredients into the pot, add water to boil, pay attention to the water is better than the meat noodles. Cook the meat for 10 minutes, turn off the heat, cover the pot and soak the meat for 2 ~ 3 hours.

Step 4: after the meat is soaked, spread the surface of the meat with soy sauce.

Step 5: look at what you need to apply after turning over, and then place it for 2-3 hours.

Step 6: heat a small amount of oil in the pan, and fry the pork with soy sauce until the skin turns red and crisp. It's better to cover the pan when frying, otherwise the oil will splash everywhere.

Step 7: cool the fried meat and slice it.

Step 8: spread the meat on the plate and sprinkle with shredded ginger.

Step 9: mix soy sauce, vinegar and sugar into juice. The degree of saltiness and sweetness can be adjusted according to your own taste.

Step 10: pour the prepared juice on the meat.

Step 11: steam in the pot for 1 hour, or when you see the fat is translucent, remember to check whether the water in the pot is dry!

Step 12: steam well, you can get out of the pot! Meat fat but not greasy, salty with sweet, sweet with acid, really delicious!

Materials required:

Pork: about one jin

Tsaokuo: moderate amount

Ginger slices: right amount

Fragrant leaves: appropriate amount

Pepper: right amount

Zanthoxylum bungeanum: right amount

Fennel: right amount

Cinnamon: moderate

Old style: moderate

Soy sauce: moderate

Vinegar: right amount

Sugar: right amount

Salt: right amount

Note: it's best to make this dish when you don't go to work at the weekend, because it's time-consuming. Don't pour too much oil when frying meat. When frying, remember to take the lid of the pot as a shield, or you should be careful with your clothes and face.

Production difficulty: ordinary

Process: steaming

Production time: one day

Taste: spiced