Home-cooked "four Kinds of Sauce"

Home-cooked "four Kinds of Sauce"

by Large frying spoon

4.9 (1)
Favorite

Difficulty

Easy

Time

20m

Serving

2

Yesterday, I took the time to go to the picking garden and picked some radishes, bananas and melons, and a big bag full of vegetables. Spring is mainly for early adopters. I ate some salads mixed with banana melon and mixed vegetables. I forgot to take pictures! The leftover radishes are burned and eaten.
Today, I made a home-cooked dish called "Soy Sauce Four Kinds". It contains pork belly, small robes, smoked dried tofu and pocket pleurotus eryngii. After cooking, the sauce has a strong aroma. The recipe is as follows;

Home-cooked "four Kinds of Sauce"

1. Dice dried tofu.

Home-cooked "four Kinds of Sauce" recipe

2. Boil the cut little Rob in boiling water and remove it for later use.

Home-cooked "four Kinds of Sauce" recipe

3. Boil the chopped dried tofu and set aside.

Home-cooked "four Kinds of Sauce" recipe

4. Boil the pork belly until it changes color and remove it for later use.

Home-cooked "four Kinds of Sauce" recipe

5. Heat up another pot, pour a little oil into two star anises and fry until fragrant, then pour in the blanched pork belly and stir fry.

Home-cooked "four Kinds of Sauce" recipe

6. Stir-fry the pork belly until the skin is slightly yellow, then stir-fry the green onion and ginger until it is fragrant.

Home-cooked "four Kinds of Sauce" recipe

7. Then add the Pixian bean paste and stir fry to get the red oil, and then add the dry yellow sauce and fry until fragrant.

Home-cooked "four Kinds of Sauce" recipe

8. Stir-fry the sauce until fragrant, cook in Shao wine and stir well.

Home-cooked "four Kinds of Sauce" recipe

9. Then add a proper amount of boiling water, cover the pot and simmer for 30 minutes.

Home-cooked "four Kinds of Sauce" recipe

10. Simmer the meat for 30 minutes, then add small eryngii mushrooms and cook for a while.

Home-cooked "four Kinds of Sauce" recipe

11. Then add the blanched little robu and smoked tofu and stir-fry. After the soup is brought to a boil, add oyster sauce and stir-fry.

Home-cooked "four Kinds of Sauce" recipe

12. After stirring, cover the pot again and simmer for 10 minutes.

Home-cooked "four Kinds of Sauce" recipe

13. After simmering the little Luobu thoroughly, use a high heat to harvest the juice. When the soup is almost harvested, sprinkle a little sugar and add a little chicken powder to make it fresh.

Home-cooked "four Kinds of Sauce" recipe

14. Finally, collect the soup, and sprinkle an appropriate amount of chopped green garlic before serving.

Home-cooked "four Kinds of Sauce" recipe

15. Then you can get out the pan.

Home-cooked "four Kinds of Sauce" recipe

Tips:

The characteristics of this dish: red and bright color, rich sauce, salty and fresh and slightly spicy, the ingredients are soft and rotten, the taste is delicious, suitable for serving.



Tips;

1. This dish can also be cooked with satay sauce, chuhou sauce or black pepper sauce, etc. The taste is good.

2. It is best to blanch the little Luobu, so that the flavor of the radish can be removed, and the cooked dishes will be delicious.

3. Dry yellow sauce tastes better than thin yellow sauce. Beijing Liubiju's dry sauce is very good, and most supermarkets have it.



This home-cooked dish "Four Kinds of Soy Sauce" from Big Sauce is ready for your friends' reference!

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