braised pork with gluten
By ZoieParisian
On this cold winter day, a bowl of fragrant but not greasy, crisp but not rotten braised pork is placed on the table, which will surely make you salivate. Don't underestimate this braised pork, it is an indispensable delicacy during holidays. The pork belly is usually used for braised pork. My daughter doesn't eat any fat, so today I chose pork forebelly meat with less fat.
Recipe Recommendations
- Pork front meat appropriate amount
- oil gluten appropriate amount
- Taro appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- aniseed appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for braised pork with gluten
1
Look at the ingredients
2
Put the pork in a cold water pot, add green onions, ginger, aniseed, cooking wine, and cook.
3
Cook until medium done, remove it, and dip the meat skin in soy sauce.
4
Put in oil pan and fry until golden brown.
5
Blanch the oil gluten in water to remove its own oil and control it to dry.
6
Cut taro into slices.
7
Place the meat skin side down in a bowl.
8
Put taro, gluten, onion and ginger, aniseed, soy sauce, cooking wine, a little sugar, and salt in the middle of the bowl. Place it in a steamer and steam for about an hour.
9
After starting the pan, decant out the soup and invert the plate.
10
Thrust the decanted soup with water starch.
11
Pour the sauce on the braised pork