Speaking of braised meat, it should be the representative of mother’s food in most children’s hearts.
Right amount of streaky pork
Appropriate amount of conversion syrup (can be changed into sugar)
Moderate old smoke
Proper amount of pepper
Proper tangerine peel
Proper raw extract
Proper amount of large material
Right amount of clove
Appropriate amount of green onion
Proper amount of ginger
Step 1Wash the streaky pork. If there is hair on the skin, bake it over fire.
Step 2Fill the pot with the right amount of water, add tangerine peel (fresh orange peel) and pepper, pour a little baijiu.
Step 3Bring the meat to a boil.
Step 4Boil the pot and remove it. Rinse it with water.
Step 5Then cut into pieces the size of mahjong.
Step 6Prepare onion, ginger, cinnamon and clove, which I think is an essential seasoning. Of course, you don't have to put them all. It's up to you~
Step 7Put all this in a casserole of the right size.
Step 8Add streaky pork and fill it with an appropriate amount of water (the appropriate amount is just flush with the meat. If it is not a casserole, the amount of water may not be appropriate. Adjust it in combination with the actual situation.) Put in the raw and the old (seasoning the raw and coloring the old. No need to put salt and leveling the two to control the saltiness), and put in half a spoonful of conversion syrup. (yes, it's the conversion syrup for moon cakes. If not, put some rock sugar and pour in two drops of vinegar. Vinegar can't be put more.).
Step 9Turn to the minimum fire when the medium fire boils. That is, the gas only has fire in the inner ring.
Step 10Look at the finished product