How to make Yizuo braised - VicentaLakin's Recipe

Recipe Recommendations

Oolong fish art. 1
edamame appropriate amount
sauerkraut appropriate amount
Zizania appropriate amount
pumpkin appropriate amount
pork belly appropriate amount
tea tree mushroom appropriate amount
tender dried bamboo shoots appropriate amount
white lentils appropriate amount
chives appropriate amount
laojiang appropriate amount
MSG appropriate amount
cooking wine appropriate amount
soy sauce appropriate amount
white granulated sugar appropriate amount
pepper appropriate amount
pepper appropriate amount
olive oil appropriate amount

other
braised
ten minutes
ordinary

Steps for Yizuo braised

1

Wash edamame for later use.

2

Wash and dice rice bamboo for later use.

3

Wash the pickled cabbage and cut it into small pieces.

4

Wash the oolong fish, remove the head, tail, and keel, and cut into sections. Add onion, ginger, salt, monosodium glutamate, cooking wine and pepper powder paste and make for a while.

5

Wash edamame for later use.

6

Wash the pumpkin and shred it for later use.

7

Lay the shredded pumpkin neatly and evenly on a steaming plate, then sprinkle with fine salt, monosodium glutamate, chopped green onion, and sprinkle with appropriate amount of olive oil.

8

Cut the pork belly into suitable large pieces, add green onions, ginger, and cooking wine, and put them into the pan and cook for 60% well.

9

Cut the cooked meat into large slices of 8 mm.

10

Soak the tea tree mushroom in clear water, wash it and cut it into small pieces.

11

Wash and shred tender bamboo shoots after drying with water.

12

Place the processed ingredients on the side dish for later use.

13

Remove the heat and then pour oil in the pan, add spring onions and ginger and stir-fry until fragrant.

14

Add tea tree mushrooms and shredded dried bamboo shoots and stir-fry for a while, add appropriate amount of soy sauce and water, and bring to a boil over high heat.

15

After the ingredients in the pot taste, add the pork belly slices, and cover the pork belly with tea tree mushrooms and shredded dried bamboo shoots.

16

Cover the lid and bring to a boil over high heat, turn to low heat and cook for about 10 minutes.

17

Season appropriately after 10 minutes.

18

After seasoning, add rice straw edamame and pickled cabbage fish to steam on a plate.

19

On a steaming plate with rice straw edamame and pickled cabbage fish. Then add auspicious pumpkin and golden chrysanthemum steaming plate, cover the lid and heat out steam over high heat.

20

When steam comes out of the pan, cover the insulating lid.

21

Turn to slow fire and simmer for about 10 minutes.

22

Cook the pot again without heat, take out the pot and open the insulating lid to cool the glass lid inside for a while. After the glass lid cools a little, take out the first layer of "Auspicious Pumpkin Golden Chrysanthemum" respectively.