How about Kawei Dongjiang Holiday Hotel, how to make braised pork in Dongjiang Hotel

It is a four-star hotel under Jiangsu Kawei Group, and this time I went to Kawei to eat here and live here, which is very good. It should be the best place for local business banquets in Danyang, although the place is quite partial, but the business is very good, the parking lot is full, and it is not easy to have a standard room vacant and is asked to leave the next morning, after which there is a reservation. As you can imagine, business is booming.

The standard room environment is good, very clean, all the facilities are available, and it is very quiet if you turn off the ** air conditioner when you sleep at night. The breakfast buffet is good, although there are not many things, but they are very delicate snacks, and there are special people to fry poached eggs on the spot. The disadvantage is that the air conditioner in the room is slightly louder, the shower hot water comes slowly, the toothbrush is not good, and the hair will fall out when you brush it.

Let's talk about the two meals in a row here, the taste is very good, and the impressive dishes are: [shark fin rice]: shark fin is praised, superb, very fresh, with Thai fragrant rice, very delicious.

Wild soft-shelled turtle]: Braised soft-shelled turtle, the soft-shelled turtle is very large, and it is very flavorful. [Ant pine nuts]:

The big black ant, which looks disgusting, is paired with pine nuts, and there is no paresthesia in the entrance, which is acceptable. [Jiepai Tofu]: The taste of tofu is very strong, and the scalding is very fresh.

Mushroom Chicken Soup]: Chicken soup in the countryside is better than the one in the city. Shanghai's chickens can't cook such a fresh soup [steamed bream]:

The appearance is very good, cut piece by piece, the row is very fancy, it looks very good, and the taste is also very good. [Braised pork]: Sweet, with dried plum vegetables at the bottom, Nuonuo's, no fatty, super delicious [black rice juice]:

I used to drink corn juice in Shanghai, and the first time I drank black rice juice, it was slightly sweet, very fragrant, and delicious. ......There are a lot of dishes, there are a lot of quite delicious, it is said that the chef is specially invited from the big hotel in Shanghai and Guangzhou, the taste is really good and very good, it is the best place for local business banquets.

**, employees are underpaid, and they are still bragging here.

To Changzhou terminal directly to Danyang Jiepai car, 15 yuan, but on the road time is relatively long. Do the end station, do a small three-wheeler and you can pass.

Domestic brand, imitation F150 pickup, the front of Land Rover.

How to make braised pork.

Ingredients: 700 grams of pork belly, 10 shredded konjac, 2 tablespoons of light soy sauce, 1 tablespoon of braised soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of rock sugar, 2 teaspoons of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of water.

Method 1Wash the pork belly and cut it into large pieces, put it in the steamed pumpkin, add water, Sichuan pepper, 1 star anise, 1 tablespoon of cooking wine to the pot, bring the green onion and ginger to a boil over high heat and skim off the foam.

2.Remove the blanched pork belly and set aside.

3.Put a little oil in the pot, add the blanched pork belly, and simmer over low heat to remove the excess fat4Add 2 tablespoons of light soy sauce.

Stir-fry a tablespoon of teriyaki soy sauce evenly.

6.Add a tablespoon of cooking wine to remove the smell.

7.Put 1 tablespoon of rock sugar, and the color of the meat made with rock sugar will be more red and brightAdd the ground Italian spice mixture.

9.Then add 10Add hot water and cover the pork belly.

11.After the heat boils, turn to low heat, cover the pot, and look like 12 for about 25 minutesOpen the lid of the pot, add the konjac shreds, season with salt, simmer for 10 minutes, open the lid and collect the juice properly.