Recipes tagged "Hakka wine"

4 recipes found

Private Braised Pork

The characteristics of braised pork: bright red color, fat but not greasy, sweet and soft, melts in the mouth, and can be made into flavors that can be sweet, salty or spicy. It is deeply loved by people of all ages! Most braised pork uses star anise, cinnamon, bay leaves, grass fruits and other spices as the main auxiliary ingredients to enhance the color and aroma... In fact, I personally think that the use of spices should be of a single variety and in small amounts. As long as you master their properties, they can not only play a good role, but also ensure the original flavor and aroma of the pork. On the contrary, using too many spices will result in the smell of spices filling the room, but not the aroma of the meat... In today’s braised pork dish, I avoided using a lot of spices (only one star anise) and mainly used Hakka wine and Huadiao wine as the main ingredients. The color, texture and taste of the meat are slightly better than traditional braised pork!

Hot dishes Home cooking
【Meizhou】Hakka chicken stew with wine

To make Hakka Meizhou confinement wine, use Hakka Nuomi Niang wine and old capons. The capons should be raised for more than one year.

Hot dishes Hakka cuisine
Niangjiu donkey hide gelatin steamed egg

Learn how to cook Niangjiu donkey hide gelatin steamed egg with Soup and Dong'e donkey-hide gelatin.

Soup Dong'e donkey-hide gelatin
Hakka wine with fragrant meat

Hakka Niangjiu has many functions, including replenishing qi, promoting lactation... This dish is a daily dietary therapy.

Hot dishes Hakka cuisine