Name: Lao Gan Ma Qian Zhang Jie Roast Pork
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Thousands of knots; 250g Pork belly; 6s Shiitake Mushrooms; 3g White wine; Some salt; 10g crystal sugar; 10g Soy sauce; 3 pcs Aniseed; a small piece Cinnamon; 2 tablets Bay leaf; 20g Laoganma spicy sauce

Lao Gan Ma Qian Zhang Jie Roast Pork

by Red Bean Kitchen

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

Qianzhang is also called tofu skin. It is a very nutritious soy product, and it is also an ingredient that we often have on our table.
The most common method is to braise the meat in brown sauce.
This time I added Laoganma spicy sauce, which is just a simple step, but it can enhance the flavor and flavor of the dishes, and change the taste of the spicy and appetizing meal. "

Lao Gan Ma Qian Zhang Jie Roast Pork

1. Prepare all the ingredients.

2. Prepare the seasoning again.

3. Fry the pan until the oil heats up, pour in the washed and sliced pork belly and stir fry.

4. Stir-fry until the pork belly is slightly browned with oil.

5. Add scallion ginger, aniseed, cinnamon, bay leaves and stir fry to create a fragrance.

6. Add rock sugar to continue.

7. After adding white wine and sautéing ·

8. Add Laoganma spicy sauce.

9. Stir-fry until the spicy sauce comes out of red oil.

10. Join the soy sauce.

11. Add light soy sauce.

12. Fry until the meat is colored.

13. Add an appropriate amount of water.

14. Bring to a boil over high heat to remove the foam, turn off the heat and simmer for 40 minutes.

15. Then put in the shiitake mushrooms and senjangjie, and heat until it is heated.

16. The soup dries quickly and season with salt.

17. Finally, use high heat to harvest the juice.

Tips:
Stir-fry the pork belly until the oil is slightly browned, then add seasonings and stir fry for color, so that the burnt pork belly will not be greasy and the color will look good.

Don't put the Qianzhangjie too early. Put it in after the meat is cooked. It will be ready after the meat is cooked for about 10-15 minutes, so that the Qianzhangjie tastes chewy and won't fall apart.