braised pork with longan
The traditional famous dish "Longyan Bustled Pork" has beautiful shape and unique flavor, and is deeply loved by diners. Because of its soft and tender texture, fresh and fragrant taste, it is suitable for young and old; because of its exquisite shape and its appreciation for both elegance and vulgarity, I have made this classic dish many times and innovated the ingredients. The effect is very good and it is very popular with relatives and friends. I hope that all friends at home will like it.
Recipe Recommendations
- dried vegetables 60 grams
- dried red pepper 3 grams
- laoganma 30 grams
- oyster sauce 5 grams
- rice wine 5 grams
- MSG 2 grams
- chicken essence 3 grams
- salt 2 grams
- slightly spicy
- steamed
- an hour
- senior
Steps for braised pork with longan
1
Cut the pork into pieces about 6 cm wide, and then cut into thin slices about 1.5 mm thick.
2
Wash and drain lotus seeds for later use.
3
Take a piece of meat and roll it up according to the picture below (not too tight).
4
Stuff a lotus seed in the middle of the meat roll.
5
Lay the meat rolls out layer by layer from the middle of the bowl, and surround the periphery with the remaining meat slices.
6
Put Laoganma, rice wine, minced pepper, oyster sauce, monosodium glutamate, chicken essence, and salt in a bowl and mix to make soy sauce.
7
Spread the sauce on the meatloaf.
8
Soak dried vegetables in warm water until soft, and chop; chop dried red peppers with a knife.
9
Heat the oil in a frying pan, add in the shredded dried vegetables, shredded dried red peppers, and a little salt over medium heat and saute until fragrant.
10
Put the stir-fried dried vegetables into a buttoned bowl filled with meat and smooth them out.
11
Put the cooked pork into a steamer, steam for 40 minutes.braised pork with longan Make Tips
1. In principle, the thinner the meat slices, the better. After trying, I think 1.5MM thickness is the best. 2. Amount of salt: When mixing the soybean sauce, the amount of salt should be taken into account for the whole bowl of meat. When frying, just ensure the salinity of the dried vegetables itself. 3. It is best to roll the meat rolls once and then place them. When placing them one by one, squeeze them as tightly as possible and not loosen them. 4. The steaming time depends on your taste. Generally, it takes about 40 minutes to steam.