What's the name of braised pork steamed buns?

Jujube-flavored braised pork (innovative dish, jujube-flavored entrance, rich spicy and wine flavor, tender but not greasy meat)

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Raw materials: 650g pork belly with skin, 0/00g jujube from northern Henan, 0/0g steamed bread (about 600g) and 75g broccoli.

Seasoning: rock sugar and salad oil 100g, spicy girl sauce 30g, carved wine 250g, salt 2g, dried pepper 5g, star anise 5g, cinnamon 5g, south milk 1g, garlic 75g, clear soup 1kg.

Production method:

1. Wash the pork belly, cut it into 2.5 cm square pieces, put it in boiling water, simmer for 10 minute, take it out and drain it;

2. Put the garlic in the salad oil heated to 50%, stir-fry for 3 minutes with low fire until there is no hard heart, and take it out for later use;

3. Put the drained pork belly into a pot heated to 70%, stir-fry for 5 minutes with low fire, remove excess grease from the pork belly, and take out the pork belly when the meat noodles turn pale yellow;

4. Put the crushed rock sugar into a pot, simmer it on low fire, then slowly cook it until it is brown (while stirring it with the bottom of a spoon), then add 75g of clear soup, star anise, cinnamon, fried garlic, dried pepper, spicy girl sauce and salt, stir-fry until the fragrance is overflowing, add pork belly, stir-fry evenly with low fire, and then add the rest.

5. When braising braised pork, put the small steamed bread in a cage, steam it for 8 minutes on high fire, and take it out and put it on a plate;

6. Cut the broccoli into small pieces of about 5 grams, put it in boiling water, simmer for 1 minute, take it out, control the water and put it around the pork belly.

Features: jujube is fragrant, full of spicy and alcoholic flavor, and the meat is tender but not greasy.

Technical key:

1. When the pork belly is blanched, the floating foam generated at the edge of the pork belly is washed away by water, and it is best to wash the dirt on the surface with water after taking it out.

2. When you put the meat into the pot to remove the oil, stir-fry it slowly with a small fire, and never use a big fire to avoid frying the meat.

3. garlic must be fried thoroughly, otherwise the fragrance will not come out.

4. Rock sugar must be smashed into small pieces when making sugar color, otherwise it will not be easy to boil; If sugar is used instead, it will weigh 80 grams.