Roasted pork with cilantro

Overview

Wild rice is a specialty of my hometown, but I don’t have a good impression of it. When I was a child, my mother often took me to the field to dig wild rice seedlings during summer vacation. Not only did I have no time to play, but what was even more disgusting were the leech in the paddy field. I couldn’t pull it off even if I sucked it into my legs. We could only scream on the field ridge, but when harvesting wild rice, it was in winter, and we used a rake to dig the wild rice out of the ground. It was a strenuous job, and my mother couldn’t straighten her waist at the end of the day. After the wild rice was put away, its shadow would be on the dining table every day, so none of us sisters liked eating wild rice, but Lao Geng liked it, so he brought some from his mother. He cooked porridge several times, stir-fried the green garlic once, and cooked the rest with meat. It was very strange. Now I actually think that wild wild rice is really delicious! ! !

Tags

• hot dishes
• home cooking
• chinese banquet
• old man
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• moisten the lungs and relieve cough
• cicada
• cooking wine
• ginger
• light soy sauce
• old soy sauce
• onions
• pork belly
• white sugar

Ingredients

Steps

1. 1 Get the ingredients ready.

   

2. 2 Blanch the pork with onion, ginger, cooking wine, Sichuan peppercorns, and star anise.

   

3. 3 Add a little oil and stir-fry green onions and ginger until fragrant.

   

4. 4 Add blanched meat slices.

   

5. 5 Add cooking wine and dark soy sauce and stir well.

   

6. 6 Add an appropriate amount of water to boil, then reduce the heat to low and simmer the meat until tender.

   

7. 7 Peel and slice the wild rice.

   

8. 8 Add human meat, light soy sauce, and sugar and bring to a boil over high heat.

   

9. 9 Just remove the blanching juice.

   

10. 10 Delicious! The special soup rice!