梅菜扣肉的做法大全(国外英语资料).docVIP

梅菜扣肉的做法大全(国外英语资料) Braised Pork with Preserved Vegetable in Soya Sauce Mei Cai Braised Pork, in different areas of the name of a lot (white Sichuan area called), characterized by the color red oily sauce, delicious sticky sauce, Braised Pork slippery mellow, fat but not greasy, eat soft, mellow. Practices and practices Ingredients ready Ingredients: pork rib meat (pork) (1000 grams) Braised Pork Meicai Accessories: Plum (150 grams), starch (broad beans) (5 grams) Seasoning: fermented black bean (15 grams) and ginger (5 grams) of garlic (5 grams) of white sugar (20 grams) pickled tofu (red) (10 grams) salt (5 grams) soy sauce (15 grams) of Pepper (red, sharp, dry) (1 grams) of glutinous rice wine (5 grams of vegetable oil (50 grams)) Making method 1. pork scraped clean, with water and cook until just cooked, remove; 2. with soy sauce evenly cooked pork skin; 3. pepper stir fry cool, immersed in rice wine into wine etc.; 4. medium heat wok, lower oil until slightly boiling, the meat into the cap, fry until silent, fish out, Lek oil; 5., oil, cold meat, cut into shape, block, each about 8 cm long, 0.5 cm wide, discharged in a bowl, leather down, wind shaped; 6., garlic, red pickled tofu fermented black bean mash mash, into the bowl, add ginger, salt, soy sauce, sugar, wine, etc. to make a sauce; 7. will adjust the good taste of juice into the meat, then put the bowl into the steamer to stir gently for about 40 minutes after steaming out; 8. Mei dishes washed, cut each piece of 3 cm, 1 cm wide; 9. cut pickled with sugar, oil and mix well, put on the meat, add steam for 5 minutes, squeeze out the juice; 10. the meat complex buckle in the dish, the juice Shaofei, wet starch tune into a thin Euryale pour into. Production tips You have to prepare 1500 grams of vegetable oil because of the frying process. Practice two Ingredients ready Ingredients: plum tree, a dish of pork [1] Accessories: Jiang Rong, chopped red onion Seasoning: soy sauce, oyster sauce, sugar, salt, MSG, w