Making method of honeydew pork butt

Abstract

The invention relates to a making method of honeydew pork butt. The making method is characterized in that components comprise 500 g of pork butt, one cucumber, one piece of fermented bean curd, half spoon of light soy sauce, half spoon of taste very fresh soy sauce, half spoon of dark soy sauce, half spoon of white sugar, half spoon of honey, half spoon of sauce, half spoon of cooking wine, half spoon of salt, half spoon of monosodium glutamate, half spoon of chopped green onion, half spoon of shredded ginger, half spoon of garlic powder, and an appropriate amount of edible oil; and the method comprises the steps of cutting the pork butt into strips, curing the pork butt strips with the honey, the cooking wine, the salt and the monosodium glutamate for 30 minutes; adding the edible oil in a pot, stir-frying the chopped green onion and the shredded ginger, frying the pork butt strips in the pot for about 10 minutes, adding 40 ml of water in the pot, adding half spoon of the taste very fresh soy sauce, half spoon of the dark soy sauce, half spoon of the white sugar, half spoon of the sauce, half spoon of the cooking wine and half spoon of the garlic powder, decocting the product for 15 minutes; shredding the cucumber, paving the shredded cucumber in a dish, placing the cooked pork butt on the shredded cucumber, and putting the fermented bean curd in the dish for decoration to obtain the honeydew pork butt. The invention provides the making method of the honeydew pork butt in order to overcome the defects that the traditional making method of the pork butt is old in process, the made port butt has a general taste and is not thick, solid, delicious or sweet, and health-care efficacy is not available. The making method provided in the invention is suitable for food making and eating.

Description

technical field [0001] The invention relates to the field of food production, in particular to a method for preparing honey-glazed plum blossom meat. Background technique [0002] Plum blossom pork is the upper shoulder of pigs. If it is prepared properly, it will taste sweet and delicious, crispy on the outside and soft on the inside. At present, the traditional production method of plum blossom meat is old-fashioned in technology and eating method, and the taste is average, without the characteristics of thick and sweet, and it is easy to lose the health care effect. Contents of the invention [0003] In order to solve the existing traditional production method of plum blossom meat, the invention proposes a preparation method of honey sauce plum blossom meat, aiming at the present situation that the technology and eating method are old-fashioned, the taste is ordinary, not thick and sweet, and the health care effect is easy to be lost. [0004] The technical scheme of t...

AI Technical Summary

Problems solved by technology

[0003] In order to solve the existing traditional production method of plum blossom meat, the present invention proposes a preparation method of honey sauce plum blossom meat, aiming at the current situation of old-fashioned craftsmanship and eating method, general taste, no thick and sweet characteristics, and easy loss of health care effect.