Braised pork with rice dumplings-You Are Foodie

By Beulah
83

Braised pork with rice dumplings

This year's Zongye is not used to pack zongzi, but Dongbao and Xibao, which contain some interesting food. I wanted to make cakes at the weekend, but I worked overtime on Saturday and only had a day off. Today, I took a piece of streaky pork out at home and wanted to make a simple white meat with mashed garlic. After the ice melted, I found that the meat was not very smooth, and it might be difficult to cut thin slices. So I immediately thought of those unused Zongye. I wanted to cut the meat into pieces and wrap it in Zongye, and then add oil and sauce to make braised meat.

Main Ingredients

cast leaves appropriate amount
streaky pork A moderate amount of

Auxiliary Ingredients

clean water appropriate amount
Rock sugar appropriate amount
five-spice powder appropriate amount
Ginger slices appropriate amount
green Chinese onion appropriate amount
The soy sauce A moderate amount of
Cooking wine appropriate amount

Step 1 . Wash the pork, blanch and remove the foam;

Step 2 . As shown in the figure;

Step 3 . Cut into pieces with a knife;

Step 4 . Take some zongzi leaves and put them into hot water to make them soft. Wash the surface and set aside;

Step 5 . Put the meat pieces into the pot, add a proper amount of cooking wine and soy sauce to pickle;

Step 6 . Put the pickled pork on the leaves of zongzi, roll it up, and tie it with thread;

Step 7 . As shown in the figure;

Step 8 . Add water over the surface of meat, add scallion, ginger slices and five spice powder;

Step 9 . After boiling in high heat, turn to low heat and simmer for about 2 hours, and add crushed rock sugar in the meantime;

Step 10 . Soy sauce can also be added as appropriate;

Step 11 . At last, the soup is about to dry, turn off the fire;

Step 12 . Complete.

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