Braised Ma 'an Bridge
Braised Ma 'anshan Bridge--a famous dish in Jiangsu. It gets its name because eel and pork are cooked together like a saddle bridge. The color of the dish is red in sauce, the soup is rich, and the eel section is crispy and fragrant.
Recipe Recommendations
- pork belly 200 grams
- soy sauce 50 grams
- cooking wine 25 grams
- sugar 10 grams
- salt 4 grams
- chicken essence 3 grams
- sesame oil 5 grams
- garlic 30 grams
- pepper a little
- salty and sweet
- burn
- an hour
- ordinary
Steps for Braised Ma 'an Bridge
1
Ingredients: eel segments, pork belly.
2
The eel is slaughtered and the internal organs are removed. Cut the flower on the back, cut it into 6 cm long sections, and blanch it in a boiling water pot to remove the mucus on the skin.
3
The eel sections that have been boiled in water naturally bend, shaped like small bridges.
4
Heat the pan, fry the garlic cloves in hot water until golden brown and remove them. Leave the oil in the pan, add onions and ginger and stir-fry it until fragrant, add the pork belly and stir-fry it for a while, add cooking wine, soy sauce, sugar and appropriate amount of water, heat the meat with a low heat to 5 ripe, and then add the eel and garlic cloves.
5
Bake over low heat for about 40 minutes, switch to high heat to collect the juice, add salt, chicken essence, and pepper, and pour in sesame oil before taking out of the pan.
6
Prepared dishes.