I am Qinxing No.1

Chapter 106 Testimonials on the shelves (with a private recipe 'Braised Pork in Red Sauce')
There are still four hours, that is, it will be on the shelves at 6:1 am on June 0, and I feel a little complicated.

Of course every author wants good grades, and of course they are all afraid of fluttering.

And the book walks the hard way.

The first time I tested the water, the results were not good, and the number of collections increased from the bottom on the first day, and I was almost disheartened at that time.

Even after I went to Sanjianghe and strongly recommended it, the ranking of favorites was also at the bottom.

I remember that when I was in the second round of recommendation, I said that this week’s recommendation was weak, and I hope that everyone will give me a hand. As a result, I got thousands of recommendation votes with 2500 favorites in one morning, which gave me the confidence to continue.

Because I found that many readers are silently supporting me, I found this book very sticky!
Our collection is not very large, it is only about [-] at present, but I believe that as long as we have the support of brothers and sisters, Zhou Dong can go further, and this book can be seen by more readers.

Thank you in advance, it is you who made me persist until today.

Then, I hope that readers and friends who have the ability can subscribe to this book. For the author, this is a source of confidence, and it is really the case.

After being put on the shelves, there will be a burst of updates on the first day, and then there will be a minimum of two updates every day, and updates will be added from time to time. The better the results, the more updates will be added to give back to the support of brothers and sisters.

Well, this is the end of the canvassing session. The following is a private recipe that I promise to share with you, my improved 'Secret Braised Pork with Braised Sauce'.

This is a dish of braised pork that is different from the North and South recipes. Anyone can make it. It is improved by Guangyue himself. Ordinary book lovers can make a copy, so that your family can boast about your craftsmanship :)
Material: Prepare an appropriate amount of pork, the kind that has three layers.

Two star anise, appropriate amount of pepper, one to two grams of tangerine peel, green onion and ginger.

Salt, old rock sugar, dark soy sauce
Method 1: There is no difference between cooking braised pork in the early stage. Cut the meat into pieces with a straight knife. Do not cut too small. Two to three centimeters wide is best. The thickness is determined by the pork belly itself. Blanch and set aside.

2: Put an appropriate amount of oil into the pot, heat it on low heat for 20 seconds, put in the old rock sugar that was smashed in advance, and let the rock sugar melt slowly in the oil. When it turns slightly yellow, pour in an appropriate amount of dark soy sauce, and at the same time add star anise pepper, green onion and ginger and stir fry, do not add tangerine peel at this time.

3. After the pork belly is covered with dark soy sauce, add warm water (it is best not to use cold water) until the meat is just covered. At this time, add orange peel and cook for 5 minutes on high heat. Press low heat to start to collect the juice. At this time, you can Put salt, how much salt?It looks like a quarter more cooking than you usually do. Why you need to add more salt will be explained later. (If you like sweet taste, you can add less salt and more sugar, if you like chili, you can add it at your own discretion)
4: It is a very common step before, and the focus is on this step.When the juice is collected under low heat to the extent that it can be out of the pan, do not out of the pan!I started to pick out all the star anise, scallions and ginger that I used before, and then collected them in a big fire, and kept collecting them.

Then you will find that the soup will be gone, and it will stick to the pan, but it will not. At this time, the soy sauce we used before will stick to the bottom of the pan, and a layer of oil will appear on the soy sauce. This is what we put in the pan before. The oil and the oil from the pork belly.

At this time, please turn the pork belly quickly, and a strange scene will appear in front of you. The soy sauce is sticking to the bottom of the pot. There is a layer of boiling oil on the soy sauce. The cooked pork belly is undergoing a frying process. (Before picking out the onion and ginger, it is because these things will stick to the bottom of the pot and taste bad.)
This process should not exceed 3 minutes, the meat will become mushy after a long time, and at the same time, be careful not to turn the pork belly rotten.

After 3 minutes, turn off the heat, and use chopsticks to clamp the pork belly into an empty plate. Note that there is no gravy at this time. You can pour out the oil in the pot. At this time, the oil returned by us is the same as unused salad oil. The color is similar, and it can be used for frying eggs, steamed buns and so on.

5: Put the plated pork belly into the steamer and steam it on high heat. After the heat comes out, steam it for 10 minutes. After it comes out of the pan, there will be gravy on the bottom of the plate. (That's why I asked you to add a quarter more salt than usual, because we have this step of 'steaming from the juice' and will lose some salt.)
6. You can eat it. This braised pork has a firmer taste than ordinary braised pork at the beginning, and then the pure, bursting meaty aroma fills your mouth. Chew a few more times, and the more you chew, the more delicious it will be. fragrant.

Everyone, this is a private improvement of light and dark. I will share it with you today. I also hope to support one more subscription and one more monthly pass. Thank you :)
The launch time is 4 o'clock in 0 hours :)

(End of this chapter)