Qianzhangjie roast pork
By JannieBatz
Just choose pork belly for pork. This dish still has a very special taste. But the thousand knots I use are made of dried tofu skins from Beidahuang and need to be soaked beforehand.
Recipe Recommendations
- pork half a catty
- fungus appropriate amount
- red pepper appropriate amount
- green pepper appropriate amount
- sugar appropriate amount
- green onions appropriate amount
- shallots appropriate amount
- ginger appropriate amount
- garlic appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- water starch appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for Qianzhangjie roast pork
1
Prepare materials. Wash the hair with thousands of knots, soak the hair with fungus and shred it, and circle the peppers.
2
A little pepper and an anise. Shred ginger, split green onions in two pieces, and crack garlic.
3
Cut the pork into slices and marinate with a head draw. The meat I prepared is too thin.
4
stir-fry sugar first. Add a little white sugar to warm oil and stir fry until saccharified.
5
Add pork and stir fry to color. Stir fry until the meat surface is burnt.
6
stir-fry until it looks like this.
7
Add shredded ginger, green onions and garlic and stir fry. Then add pepper rings, thousand knots, and shredded fungus. Stir fry slightly and add stock.
8
It takes about ten minutes to simmer. During this period, add top draw and soy sauce to color.
9
Start the fire to harvest the juice
10
Buy thin sauce. Turn quickly over the high heat and leave the pan.
11
Sprinkle with shallots after taking out of the pan.