Description
Meat hammer fried rice is a native of Sichuan cuisine. Preparing one of the favorite in Chinese way - steaming. The result is a very tasty and tender meat in the crust.
Ingredients
-
Pork
1 kg
-
Figure
100 g
-
Tofu
50 g
-
Soy sauce
3 Tbsp
-
Sauce
3 Tbsp
-
Garlic
3 tooth
-
Ginger
10 g
-
Sesame oil
2 tsp
-
Vegetable oil
5 Tbsp
-
Star anise
1 piece
-
Carnation
5 piece
-
Cinnamon
1 tsp
-
Black pepper
5 piece
-
Cardamom
0.25 tsp
-
Green onions
1 coup
-
Salt
Cooking
A lot of ingredients, but the preparation will not cause a lot of trouble. Cooking time include time for marinating meat. 1. As a basis I chose the pork loin on the bone. Meat defrost (if frozen), wash and dry with paper towel.
2. Grind the ginger and garlic. Onion cut into.
3. Mix all ingredients for the marinade. If the cinnamon sticks, the first to break it. Add a little salt, some green onions and mix thoroughly, crushing and flexing tofu.
4. Thoroughly RUB the marinade the meat and leave in the fridge for an hour (you can marinate meat in advance and leave overnight in the fridge).
5. Measure out your desired amount of rice.
6. The pan is very hot, then reduce the heat to medium. On a dry, hot pan fry the dry rice until brown. The rice should start to slightly increase in size and burst (about 5 minutes).
7. Grind rice in a blender to a state of large crumbs. Want to add a little bit of black pepper.
8. After an hour the meat to remove large pieces of the marinade and carefully roll in rice breadcrumbs. The bottom of the tank for cooking for a couple of vystelit foil and cook the meat for 60 minutes.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.