[ancon of braise in soy sauce piece upper part of a leg of pork of practice _ braise in soy sauce piece the simple way of upper part of a leg of pork of braise in soy sauce of simple way _ ] – net of people preserve one’s health

Article introduction

Upper part of a leg of pork is porky substantial, it is pig hoof leg and place of pig waist connective, the flesh is qualitative exceedingly thick, lean lean content is very high, it is people special the pork part that like, the way of upper part of a leg of pork is very simple, give priority to in order to steam braise in soy sauce commonly, among them, the flavour of braise in soy sauce is much better, can make person appetite big leave more. Braise in soy sauce looks below what does the practice of ancon piece have? Hope everybody can understand.

Ancon of braise in soy sauce piece what does the practice have?

Upper part of a leg of pork of braise in soy sauce piece simple way

Practice one:

1, upper part of a leg of pork, put water of cooking wine scald. The white sugar below oily boiler fries candy color, fire is moved in small fire, wait for the candy in boiler effervescent, break up into the upper part of a leg of pork with good scald fry.

2, open conflagration, soy, cooking wine, old smoke, travel stir-fry before stewing fries Jiang Jin of stew makings, green, fry pan wash-and-wear, add boiled water, add more did not cross upper part of a leg of pork.

3, after waiting for water to leave, pour upper part of a leg of pork into slow stewpan, stew archives undertakes stewing 3 hours slow, (had better use arenaceous boiler kind boiler stew, it is OK also to if was not used,fry boiler to stew, time chairman a few. )

4, 3 spoon salt is added after the flesh became ripe, collect the condiment such as green ginger come out, two hours give stew boiler.

Ancon of braise in soy sauce piece what does the practice have?

The simple way of upper part of a leg of pork of braise in soy sauce

Practice 2:

1, go to the ancon before the pig bone, change a knife to cut chunk, fleshy piece as far as possible somes big, such burning rise not easy bavin, I cut piece have ping-pong volume.

2, after changing a knife, immerse 30 minutes to come 1 hour with cold water, the purpose is the hematic water in soak flesh, the fishy smell in purify flesh.

3, unload fleshy cold water boiler scald water, boil 2-3 minute fish out, take the advantage of heat to use hot water abluent.

Ancon of braise in soy sauce piece what does the practice have?

4, oil of a few bottom is added inside boiler, the 6 attune that become heat reach fire in small fire puts fleshy piece to break up fry, fry extremely the attune when hair of fleshy piece surface works puts two spoon cooking wine to medium baking temperature, put Jiang Pian onion in succession then paragraph garlic valve, wait for fry fragrance of garlic giving green to put aniseed of a few Chinese prickly ash and two dry chili again.

5, break up 6-8 spoon is joined to be born after be being fried a few times smoke burn put 3 spoon to often be smoked again accelerate break up fry make fleshy piece chromatically, fry to incarnadine and even hind join soup-stock or 6 two conflagration heat hot water, join rock candy 5-6 is small.

6, the flesh that boils piece enter electric pressure cooker, time 15-20 minute. I use the save trouble when pressure cooker graph is saved, if want small fire,stew a proposal slow 1.5 hours.

7, fleshy piece connects Shang Yi and answer those who had pressed fry pan, big baked wheaten cake opens tone to stop boiling water to medium baking temperature, taste salty weak right amount add salt, see soup begins ropy can give boiler.

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