Today, I went shopping for vegetables and walked around. I saw millet. I bought two kilograms for five yuan a catty and came back to cook pork.
Buy it and peel it yourself. It's not easy to make it at all. I lowered my head and peeled it for a long time, and then I looked up and looked up at my God. It was almost eleven o'clock, and I had not peeled it halfway. Hurry up and cook! There are still unpeeled millet in the dishes cooked below!
Roasted pork with millet
By MazieKessler
Recipe Recommendations
- pork appropriate amount
- chestnut appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- MSG appropriate amount
- sugar appropriate amount
- vinegar appropriate amount
- soy sauce appropriate amount
- pepper appropriate amount
- salty and fresh
- burn
- half an hour
- simple
Steps for Roasted pork with millet
1
Look at it and it's peeled like this.
2
Cut the pork into three parts, cut the lean meat into slices, and cut the skin into pieces. Make it fat and good for frying oil.
3
Cut the onions and ginger well.
4
Put the fat meat into the pan.
5
Use a low fire to fry the lard out, and then remove the oil residue.
6
Add spring onions and ginger in a pig oil pan and fry them to create the aroma.
7
Turn on high heat, add in the chopped pork and skin and stir-fry until color changes.
8
Add soy sauce into a frying pan and pour water, bring to a boil, add a small amount of vinegar and sugar (ratio is 1:2), cover and simmer over low heat for 10 minutes.
9
Open the lid and pour in the millet, mix well, and continue to cook until cooked on low heat (try to taste whether it is cooked in the middle, and add water if there is less). 10 When cooked, open the lid, add salt, pepper, and monosodium glutamate, mix, and remove from the pan.