Jasmine Tea Incense Grilled Inch Steak

Name: Jasmine Tea Incense Grilled Inch Steak
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g pork ribs; 5g Jasmine tea; 5-6s Dried jasmine flowers; 2 spoons Soy sauce; 1 tablespoon Oyster sauce; a little Chicken Essence; Some Cooking Wine; 10 capsules pepper; 1/2 a flower star anise; Some crystal sugar; Some Sliced ginger

by Cat's Private Kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

What a beautiful jasmine, fragrant and beautiful, full of branches, fragrant and white people praise~~

This dish was completely thought of by my head, and my personal feeling is very good. The strong scent of jasmine tea, accompanied by the meaty aroma, makes people totally non-greasy. The aftertaste has a little bitterness of scented tea, and a little bitterness of rock sugar. Isn’t it necessary to enjoy the bitterness of tea? If you like it, try it. "

Jasmine Tea Incense Grilled Inch Steak

1. Choose good pork ribs

Jasmine Tea Incense Grilled Inch Steak recipe

2. In a pot under cold water, add ginger slices and cooking wine to blanch the ribs

3. Remove the blanched ribs and set aside

4. This is jasmine tea, pepper and star anise. The amount of pepper and star anise must be small, otherwise it will steal the fragrance of tea. Put all of these in the seasoning cooking box to prevent the tea leaves from floating and affecting the appearance of the dishes.

5. Put bottom oil in the pot and add rock sugar

6. When the rock sugar melts completely (be sure to low heat and keep stirring), when it starts to bubble

7. Add the blanched ribs and stir-fry until the color of sugar

8. When the color is the same, add a proper amount of cooking wine along the side of the pot and cook until fragrant

9. Add hot water to the pot, just before the ribs. Add the tea, pepper, and star anise seasoning box, add two spoons of light soy sauce, one spoon of oyster sauce, a little chicken essence, a little salt, a little sugar, a high heat, and a low heat for 1 hour. (After boiling for 10 minutes, take out the seasoning packet, the house is already full of jasmine tea scent)

10. After 1 hour, insert the meat with chopsticks, it can be smoothly penetrated and the pan is ready.

11. Soak a few dried jasmine flowers in hot water (I mainly because Beijing really can't buy fresh jasmine flowers, I guess friends in Yunnan should be easier to buy) so I can only use dried jasmine instead. But it's mainly for decoration, and it also has the fragrance of jasmine.

12. Decorate with soaked jasmine after being out of the pot, and serve it

13. Since there are very few other spices, the jasmine tea has a strong fragrance. The aftertaste will have a bitter taste of jasmine tea and the sweetness of rock sugar. I personally think it is still very good. Isn’t it necessary to taste tea to get used to the bittersweet taste?