Sugarcane Leg Rice

Sugarcane Leg Rice

1. The hind leg meat is washed and dried, and cut into large pieces about 1.5cm*5cm thick. Prepare a conditioning tank, and marinate all the ingredients of the main ingredient + the meat together for 30-40 minutes.

2. Prepare a wok, turn on a low heat, add the red sugar + salad oil in b

3. The oil in the wok is saccharified with small bubbles

4. Put the marinated meat in Method 1 into the pot and fry evenly on both sides

5. The meat pieces are burned out of the sugar color and taken out.

6. The sugar cane is longitudinally cut into thin strips,

7. The colored pieces of meat clamp the thin strips of sugar cane and fix them with toothpicks.

8. Stir-fry the star anise in the pan and take out the aroma

9. Dried shallots are chopped into the pot and fry the aroma and take it out

10. Continue using the wok of practice 2 and add the meat and sugar cane of practice 6

11. Add water + five-spice stewed bag + remaining sugar cane segment + dry star anise. After a small boil, add Shaoxing wine + rock sugar + soy sauce, bring to a boil

12. Turn to low heat and simmer for about 35 minutes. Add the oyster sauce with the auxiliary ingredients to the pan, then add the fried shallots and stir for a while, then immediately cover the pan. The remaining heat is stuffy for 30 minutes. Finish.