I've got some meat

By VicentaLakin

I've got some meat
In our country, ancient times have been used as “precious foods” and bamboo is rich in protein, amino acid, fat, sugar, calcium, phosphorus, iron, carrots, vitamin B1, B2, C. For each 100g of bamboo paste containing dry matter 9.79g, protein 3.28g, carbohydrates 4.47g, cellulose 0.9g, fat 0.13g, calcium 22mg, phosphorus 56mg, iron 0.1mg, multivitamin and carrot content more than twice as high as that of large cabbage; and the superior protein of bamboo scavengers, the essential humans of Lysine, colourine, suramate, phenylamine acid, as well as carbasine acid, which is of importance in protein metabolism, and cysachloric acid, which maintains the protein configuration, there is a certain amount of good health vegetables。

Recipe Recommendations

  • pork belly 200g
  • bamboo shoots 200g
  • onion 15g
  • Jiang 15g
  • cinnamon 8g
  • geranyl 5 small pieces
  • octagonal 5g
  • rock sugar 70g
  • Weijixian soy sauce 4 tablespoons
  • oyster sauce 1 tablespoon
  • cooking wine 2 tablespoons

Steps for I've got some meat

  • Make I
    1
    Prepare the cooking materials you need
  • Make I
    2
    Cut the bouquets and the cutter
  • Make I
    3
    Add two gingers in boiling water
  • Make I
    4
    And then we'll take the meat out of the water
  • Make I
    5
    Put more oil in the pot, add sugar, and start with the fire. Production
  • Make I
    6
    When the sugar melts completely and turns to fire, the sugar will become the date red
  • Make I
    7
    Once the sugar is ready, you're going to have to add the fragrance
  • Make I
    8
    Let the meat go into the roast, let the meat cover in sugar, and the fragrance of the meat
  • Make I
    9
    Join the wine
  • Make I
    10
    Add soy sauce and pelican oil
  • Make I
    11
    Then we'll add some water
  • Make I
    12
    One hour to change the pot
  • Make I
    13
    Take another pot, boil the water, pour it into a nice knife
  • Make I
    14
    We'll have about 20 more minutes to cook

    • I've got some meat Make Tips

    1. Before cooking spring bamboo shoots, first blanch the shoots in boiling water for 5 to 10 minutes, then stir-fry them with other ingredients. This not only decomposes most of the oxalic acid at high temperature to reduce negative effects, but also removes any astringency and makes the dish taste more delicious. 2. When making the sugar color, adding a bit more oil allows the oil and sugar to blend better, ensuring the sugar color is even. 3. The water added to the pork belly must be boiling water; boiling water prevents the fat in the meat from solidifying quickly, allowing the oil to be rendered out during stewing, which makes it more fragrant.

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