1. Because I didn't expect to have so many photos, I forgot to take photos of raw meat, and I found one on the Internet. The meat I made this time was bought by my sister-in-law. My niece likes to eat lean meat. I bought sandwich meat, which is more lean. Wash the meat and cut into small square pieces for later use
2. Put ginger slices in a pot under cold water, and blanch the meat to remove impurities and blood in the meat. Don't need to be very familiar, just fish out and set aside
3. Boil the pot to dry, without oil, directly pour the meat and fry without too much heat, and fry out the meat so that it will taste fat and not greasy. My meat is not pork belly, it doesn't look very good, but it tastes the same. Fry until the surface of the fatty meat is golden and you can use it for later use. If there is too much oil in the pan, you can hold a little bit. If the meat is not very oily, it is generally not necessary to hold it.
4. The oil in the bottom of the pot is still a low fire, put rock sugar, fry the sugar color, don't fry it, it must be a low fire
5. When the rock sugar melts, a little discoloration, pour in the fried meat and stir fry
6. Then add the dark soy sauce, stir-fry with red fermented bean curd juice, add cooking wine, a little light soy sauce, add garlic, star anise, ginger, heat water to cover half of the meat fingers, and then add a few drops of rice vinegar (which can make the meat more crispy, but not a certain amount Less sour taste), add a lid to the pot and cook on medium heat for 40 minutes, see if the soup is almost ready, then collect the juice on high heat. If you want a better color, you can add some chopped green onions. My niece doesn’t want to eat green onions, I didn’t add them.
7. I put the red fermented bean curd juice, the color is very beautiful after the juice is collected
Tips:1. Be sure to add hot water when adding water. Cold water will make the meat old and difficult to chew.
2. When vinegar is put, it must be less, it will not taste sour if it has a sour taste.
3. If you put red fermented bean curd juice, it will have a salty taste, so you can use less soy sauce, and if you use red yeast rice powder, you can use a little more soy sauce. The taste is salty and you can grasp it yourself. You can put the dark soy sauce instead of the light soy sauce, and add some light soy sauce if you feel that it is not salty enough at the end.
4. The fermented bean curd juice and the red yeast rice powder can be left alone, but the color is not so bright and the taste is still the same.
