Shuixiang gluten roast pork
By VicentaLakin
Recipe Recommendations
- pork belly 8 two
- gluten appropriate amount
- green pepper 4 two
- octagonal appropriate amount
- onion appropriate amount
- oil appropriate amount
- chili appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- vinegar appropriate amount
- salt appropriate amount
Steps for Shuixiang gluten roast pork
1
Selected pork belly
2
Boil slightly with boiling water and cut into standard pieces
3
Put oil in the pan and boil the rock sugar
4
Pour the pork belly into the pan, add the seasonings, stir-fry until golden brown, and until sugar color is reached.
5
Pour in rice wine (no water, just rice wine) and flood the pork belly
6
3.4 Pass the two slices of gluten with boiling water to remove the fishy smell, squeeze out the water and place them in the pan. Add three pots of soy sauce (two pots of soy sauce and one pot of soy sauce for more careful ones), stir well, and turn on high heat to bring to a boil. After no smell of alcohol, turn off low heat, cover the lid and cook slowly. Simmer for 10 minutes
7
Boil until the meat is soft, rotten and flavorful, and the soup is thick. Put two slices of green peppers in, turn on high heat and stir-fry until the green peppers are soft, and stir fry to collect the juice
8
palletizedShuixiang gluten roast pork Make Tips
1.4 Be sure to pass the two pieces of gluten with boiling water to remove the fishy smell, and then squeeze out the water and place it in the pan.
2. Use rice wine
2. Use rice wine