Soy Roast Pork Tail! Super Delicious Home Cooking, Learned this

Name: Soy Roast Pork Tail! Super Delicious Home Cooking, Learned this
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 500g Pigtail; 200g soy; 20g salt; 15ml Oyster sauce; 15ml Soy sauce

by Cat's eye

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

3

Today, I made a consummate dish, poured a glass of respectful wine, let us toast together, and wish these noble people, these brave and clean souls, a happy Lantern Festival, a healthy life, a prosperous Gengzi, and forever fearless!
Perhaps many things in this world may really make people helpless and desperate, but we are still willing to believe that in the face of despair, there will always be one after another brave, one after the other, one after the other, one step forward, and stand up to fight with it, bring it to Our very bright hope!
So don't cry!
Let's raise a glass!
For the noble!
Cheers!

Ingredients

500g Pigtail
200g Soy
20g Salt
15ml Oyster Sauce
15ml Soy Sauce

Soy Roast Pork Tail! Super Delicious Home Cooking, Learned this

1. Wash the soybeans and soak for 1 hour

Soy Roast Pork Tail! Super Delicious Home Cooking, Learned this recipe

2. Wash the soybeans and soak for 1 hour

3. Pigtail cold water pot, flying water for later use

4. Sliced ginger, peeled garlic, millet spicy green pepper cut into circles

5. Stir-fried with polycrystalline rock sugar with sugar color, then stir-fry with pigtails and coat with sugar color

6. Add spices and stir fry for 2 minutes, then add soybeans and stir fry for 2 minutes

7. Season with light soy sauce and oyster sauce, add enough water, boil on high heat, turn to medium and low heat and simmer for 1 hour

8. Season with salt and continue to simmer for 1 hour

9. Sprinkle pepper rings, stir-fry evenly, harvest the juice over high heat and serve

Tips:
1. For the spices, I used star anise, cinnamon, bay leaves, cloves, dried chilies, and grass fruits
2. The skill of frying sugar color lies in the change of color. The syrup is dark brown-red, which means it has already been fried.