Konjak not only tastes good, but also has high nutritional value
Konjak not only tastes good, but also has high nutritional value, so konjak's practice has been popular; Konjak has various nutrients that are beneficial to human health. Xiaobian will teach you the practice of braised konjak meat.
Raw materials:
100g konjak silk, 500g pork streaky pork with skin.
Seasoning:
8 grams of green onions, 10 grams of ginger, 8 grams of garlic, 6 grams of anise, 6 grams of pepper, 6 grams of cinnamon, 5 grams of dry pepper, 3 grams of chives, 10 grams of soy sauce, 2 grams of salt, 2 grams of sugar, 2 grams of chicken essence.
Practice:
1. Wash the streaky pork with skin (scrape the skin with a knife so that the skin of the braised pork will be bright and red) and cut into pieces.
2. Make cold water in the pot, blanch streaky pork with skin (it must be cold water that will gradually solidify the protein, and please take out the blood), blanch water, remove the blood foam, and take it out for use.
3. Put some oil into the pot, stir fry sugar, foam and change color. Put some boiling water into it to make sugar color, stir onion, ginger and garlic, put streaky pork into it, stir fry it to make flavor, put pepper, seasoning, cinnamon and dry pepper into it, cook it into cooking wine, put it into old sauce slightly, adjust the color, cook it into boiling water, boil it over high fire, and stew it over low fire for about 40 minutes.
4. When the braised meat is almost ripe, add konjak shreds, add some salt and sugar to taste, collect the juice over high fire, take it out of the pot and put it on a plate, sprinkle red pepper shreds and chopped shallots.
