When Tendon Meat Meets Yam Stick
1.
450 grams of pork and 400 grams of yam
2.
Green onion 35 g ginger 25 g pepper 1 g star anise 2 dark soy sauce 10 g light soy sauce 20 g salt amount
3.
Wash pork and cut into pieces
4.
As for the wok on the stove, turn on a small heat and put a little oil in the pan, then put the rock sugar in
5.
When the sugar melts and bubbling
6.
Quickly put the meat into a quick stir fry to coat it with sugar
7.
Add pepper aniseed
8.
Put the light soy sauce in
9.
Add green onion and ginger
10.
Add the right amount of hot water
11.
Can be completely covered with ingredients, change to low heat and simmer slowly after boiling
12.
Peel the yam with a spatula
13.
Cut into hob blocks
14.
9 When ripe, put the sliced yam into the pot
15.
Put in some salt, stir and continue to simmer
16.
When the yam is cooked, you can leave it out of the fire
17.
Just serve
Tips:
Xiaoyingzi's words:
1. The pork shank tendon has more tendons, so it takes some time to stew it. Add enough water to avoid dry pot.
2. The mucus on the yam skin can cause itching, so it is best to wear disposable gloves when peeling it.
3. When frying the sugar color, the action must be fast. The sugar melts and bubbling is a momentary thing. Put the meat into the stir fry immediately. Once the frying is over, it will be bitter, so it can only be discarded.
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