Stewed pork loin with carrot
By RafaelWalsh
Ingredients: chicken essence
Recipe Recommendations
- carrots 2 pieces
- pork loin half a catty
- onion appropriate amount
- Jiang appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- vegetable oil appropriate amount
Steps for Stewed pork loin with carrot
1
Soak the purchased pork tenderloin clear water for a while to soak away the blood, then rinse it clean, and cut it into small pieces for later use; wash the carrots, peel the skin, and cut it into small pieces; cut the green onions into chopped green onions; slice or shred the ginger for later use.
2
Blanch the pork tenderloin to remove blood foam (when blanching, you can put some cooking wine and ginger slices in the pan to remove the mutton smell) and set aside
3
Pour clear water into the rice cooker and bring it to a boil, then add the blanched pork loin meat pieces, cooking wine, ginger slices (shredded), and vegetable oil, and slowly stew for 10 minutes. You can lengthen the cooking time according to your own situation. In short, you must first stew the meat until it is soft and rotten.
4
Add the carrots after 10 minutes, and add some salt to taste and chicken essence. You need to control the time after this. If you want the carrots to taste crispy, just cook until the carrots are dry. If you want the taste to be soft and rotten, you need to lengthen the cooking time. If you cook the carrots for a while longer, the soup will taste better.
5
Cook until you want the taste you can turn off power. Serve in a bowl and sprinkle with chopped green onion
6
Dip it into chili and eat it more refreshing.