Nanru braised meat belongs to Guangdong cuisine. The finished meat tastes rotten and fragrant, fat but not greasy, salty and slightly sweet, so it is very popular. So how to make nanru braised meat? Let's explain in detail how to make nanru braised meat.
Manufacturing materials
The main ingredients are 700g pork, 750g raw oil (100g), 250g net taro, 5g monosodium glutamate, 1 piece of nanru, 15g sugar, 10g ginger and onion, 10g soy sauce, 5g garlic powder, 25g snow powder, and appropriate amount of South milk.
Manufacturing technology
1. Scrape off the dirt on the skin of streaky pork, cook it thoroughly in the soup pot, and remove it. While it is hot, spread soy sauce on the skin, put the skin down into the hot oil pan, fry and color it, then put it into a cold water basin and soak it soft (about 10 minutes), and then change it into a large piece of 4mm thick.
2. Cut taro into 4mm thick slices. South milk with the original soup. Onion, ginger and garlic were cut into pieces.
3. Heat the peanut oil, stir fry the onion, ginger and garlic to taste. Stir fry the pork and stir fry it for a while, then add soup, white sprinkle, salt, soy sauce (not most), sugar. After the soup is opened, move to a small fire and burn it.
4. Fried taro slices with peanuts.
5. Take out the cooked meat, place it in a bowl with taro slices, pour in the original soup, and steam through the cage. Decant the original soup and put the meat on the plate. Taste the original soup, bring to a boil, thicken with starch and pour on the meat.
Taste of dishes
Characteristic meat rotten flavor, fat but not greasy, salty and slightly sweet. If there is no Lipu Taro, potatoes can be used instead.
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