第1个回答 2013-10-18
糖色炒好了就行,带苦味就不好了,过程主要是,
1. 在凉水锅中放入五花肉,烧沸后略煮一会儿(浮沫去除干净)捞出,用冷水洗净,切成小块沥干;
2. 用大火将锅烧热后加油,再转绿豆大的小火加糖,让糖在油中融化,用铲轻轻地翻炒变色的糖;
3. 待糖融化成糖浆时,用筷子慢慢地搅动糖浆,连续搅拌到糖浆起泡沫时,转大火,放下肉块煸炒;
4. 炒至肉块上色均匀后,加入料酒,加水至淹没肉块;
5. 加盖煮沸,转小火,加盖焖烧20分钟左右;
6. 掀盖,用铲翻炒肉块,加适量盐,翻炒均匀,转大火用铲不断翻炒收汁;
7. 待肉汁呈厚稠状,肉块红润即可装盘。
Good color sugar speculation on the line, with a bitter taste on the poor, the main process is that
1. Add pork in the pot of cold water, the boiling of Lue Zhu after a while (to remove foam floating clean) remove, wash in cold water, Drain and cut into small pieces;
2. Guoshao with fire will be hot after refueling, green beans and then a big fire in small sugar so that sugar melts in the oil, stir gently shovel color of the sugar;
3. To be melted into a sugar syrup, stir slowly with chopsticks syrup, stirring until syrup in a row since the bubble, turn the fire, lay down their meat stir fried;
4. Chaozhi meat color uniform, joined the cooking wine, adding water to the meat submerged;
5. Placing a boil, turn a small fire, burning stamp stew about 20 minutes;
6. Lift cover, stir meat shovel, the amount of salt added, stir evenly, with the fire shovel to keep close stir juice;
7. To be thick like gravy was thick, rosy meat can Zhuangpan.