Sausage, Seafood, Pork Belly Rice Topped

Name: Sausage, Seafood, Pork Belly Rice Topped
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 100g Pork belly; 3 Prawns; 15 Oysters; 6 Okra; 100g Flour; Some butter; 2 pieces olive oil; 1L Sausage; Crayfish stock; 120g carrot; 120g onion; 120g celery; 120g green pepper; 3g garlic; 2g Fennel; 2g Chopped chili; 20g Black pepper; 2g Oregano

by Ma Zhuangshi

5.0 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

5

A delicious home-cooked dish, called gumbo soup in English, and just called doufan in Chinese. It is more grounded, and all the ingredients can be changed by yourself. It is mainly composed of vegetables and meat, and a batter made with butter. (Roux) Be careful with this, because it's easier to fry, so you need to pay attention to it all the time. Of course, it can also be baked in the oven, which is safer.
Video address: http://v.youku.com/v_show/id_XMjc4MzI3NzI0NA==.html

Sausage, Seafood, Pork Belly Rice Topped

1. Break it up, or grind it into a powder with a pounder, take 5g for later use

Sausage, Seafood, Pork Belly Rice Topped recipe

2. After the butter is melted and bubbling, add the flour and mix well

3. Stir slowly

4. Stir-fry for 10-45 minutes (the finished batter is about 240 degrees, it is easy to burn at this time), color according to your needs, and then add to the fried vegetables and stir.

5. Add the vegetable part and stir-fry until soft

6. Add garlic and powder

7. Fried pork belly and prawns until both sides are colored

8. Cut the sausage and pork belly into small pieces and set aside

9. Heat the stock, then pour it into the pot and stir and bring to a boil. Then reduce the heat to a low heat, add the boiled pork belly and sausage, and cook together for one hour.

10. Add okra and oysters and cook for 1 minute

11. Put in the shrimp that has just been fried

12. You can see that the texture is very thick

13. Loading

Tips:
This recipe is very suitable to be cooked for a week. There are many steps. You can watch the video. It is clear. If you have any questions, you can ask me on Weibo. Weibo: Ma Zhuangshi