Hakka stews like that mouthful of traditional soil method stewed meat, the original taste, meat flavor is beautiful, let people eat a bite of the aftertaste is endless, this soil method of stew does not require a lot of spices, the method is also very simple, few steps, without any skills can stew a pot of delicious meat.
Today I will share with you our Hakka traditional stew, but this traditional method uses a wood stove, now we use a gas stove, the same method, the taste is very good, but less of a smell of firewood, some will still be a little regret.
Ingredient preparation: 4 pounds of farmhouse pork, white wine, peanut oil, a spoonful of sugar, salt, southern milk, soy sauce, etc.
The detailed procedure steps are as follows:
The first step: first prepare the farmer to raise about two years of local pork 4 pounds, to pick the front sandwich meat, it is best to have some bones, so that the stew together is more fragrant, pork cleaned, scratched in the water twice, remove a part of the blood water, wash the pork cut into pieces, do not cut too small, slightly larger small pieces can be, stewed pork to be a little larger to fragrant.
Step 2: Prepare a slightly larger wok, I use an iron pan, the pot first do not need oil, pour the cut pork into the pot, first turn the heat to fry the water of the pork, fry it dry, if the water is fried more, you can put it out and pour it out.
Step three: after the pork is fried and dried, pour in two spoonfuls of white wine, pour in a little peanut oil, continue to stir-fry on high heat, fry it until it is dry and fragrant, stir-fry the meat This step is very main, be sure to fry it in place, but do not fry the paste, it will stick to the pan, you can add a little oil to continue to fry, be sure to fry until it is dry, about 8 minutes or so.
Step 4: The meat is almost fried, after the meat flavor is fried, turn the heat small, add a spoonful of sugar, the right amount of salt, add two spoonfuls of southern milk, and then add some soy sauce, and then continue to stir-fry it slowly until it is colored, the pork fried in place will shrink very seriously, 4 pounds of pork may be fried down 2 pounds more.
Step 5: After the pork is fried and colored, add 1 tablespoon of boiling water, the water is not over the pork noodles, then turn it to a boil on high heat, bring the pork to the casserole dish after boiling.
Step 6: Cover the pot lid and turn the heat to high heat to boil, after boiling, turn the heat to low and simmer for an hour, the most important step of this Hakka traditional stew is to fry, fry the meat fragrant enough, and then stew in a casserole, the taste is the best.
Step seven: Time to come, if there is still more juice in the pot, you can adjust the heat to collect the juice, but the juice can not be dried, leave a little juice to eat more appetizing, turn off the heat out of the pot and plate.
This Hakka stewed pork is ready, like friends to try it, traditional methods, unique flavor, Hakka people eat a dish that is not tired, if there is a wood stove at home, you can use firewood to stew meat, eat more fragrant, rice to eat more than two bowls.
The original author of this picture: Hakka Iron Head
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Hello everyone, I am Iron Head, a Hakka man who loves to cook and cook!
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