China

Stewed meat

BY Ko Meiyou I often make this dish. Since it was difficult to buy fresh meat in northern region of China in old time, my mother used to make this dish much which can be kept for seven or eight days. If you eat this with different vegetable everyday, you can enjoy it! I recommend this to people who live alone.

@ Ingredients (two servings)

300g of pork 200g of chicken 100g of Shiitake 50g of oil 100g of soy sauce 15g of cooking alcohol 20g of sugar a little bit of green onion, ginger, star anise, cinnamon, mandarin peel

@ How to make

1, Cut pork into 3cm, green onion into 4cm, ginger into 2mm. 2, Heat pan, and put oil. 3, When oil get 80 degree, put meat. 4, Fry pork on a middle fire. When the color change, put seasoning. 5, Fry 4 for 2 minutes, and put some water. 6, When you boil 5 for 5 minutes, it gets scum. So take it. 7, After you put Shiitake, boil for one hour on a small fire.

@ How to eat

(1) If you think this dish is oily, you can enjoy putting celery cabbage, Japanese raddish. You can enjoy different taste by putting frozen tofu ( Tofu which is defrosted in water after being frozed in freezer) (2) It may be good idea to have this three or four times by making much. For example, eat as it is first, put frozen tofu second, celery cabbage third, Japanese radish fourth.

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