braised pork in brown sauce(hong shao rou )

Braised pork in brown sauce

Raw materials for making braised pork

Pork 1000 grams; scallion 2 root; ginger 1 piece; big meal 2 pieces; cinnamon 1 piece; dry pepper 3 pieces; note: optional ingredients

Condiments for making braised pork:

1 tbsp soy sauce (30g); 1 tbsp cooking wine (30g); 1 tbsp rock sugar (30g)

Processing steps of braised pork:

1. Wash the pork and cut it into large pieces to ensure that each piece has skin and fat lean meat; wash the scallion and cut it into sections; wash and slice the ginger;

2. Heat the frying pan, add the meat and fry it with medium heat. The fat in the meat will gradually seep out and need to be turned continuously. When the meat is fried until each side is golden, put it out for standby;

3. Leave the bottom oil in the pot, pour the rock sugar into the pot, and heat it over low heat until it dissolves and turns yellow. Turn off the heat and put the fried pork into the pot to mix evenly, so that each piece of meat is evenly stained with sugar;

4. Put green onion, ginger, seasoning, cinnamon and dry red pepper into the pot, add cooking wine, soy sauce and warm water without meat noodles, cover the pot, open fire and bring to a boil, turn down the heat and simmer for 40 minutes, then the meat is cooked and the soup is concentrated.

Characteristics of braised pork:

The sauce is bright, fat but not greasy.

Attention should be paid to when making braised pork

Nutmeg, cloves, prickly ash, grass fruit, fragrant leaves and so on are good collocation of braised meat, but also should not put more, so as not to rob the meat flavor.

braised pork in brown sauce

Braised pork is a famous popular dish, which belongs to Shandong cuisine. It is mainly made of streaky pork. It is best to choose three layers of fat and thin meat (streaky pork). The pot is mainly casserole. The meat is fat and thin, sweet and soft, rich in nutrition, and easy to eat.

Braised pork is widely spread in China, with up to 20 or 30 kinds of methods, which has a certain nutritional value

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Practice 1

Finished product drawing:

Ingredients: 500g streaky pork

Ginger, cinnamon, rock sugar, Xiangye, star anise, red dates, straw mushroom, soy sauce, salt, vinegar, onion, garlic, etc.

Production steps:

1. Wash the pork and blanch it in boiling water for 30 seconds;

2. Take it out, wash it under the tap until cool, cut it into thick pieces, put it into the boiling water pot and scald it for 30 seconds; take it out again, wash it under the tap until cool, put it into the boiling water pot and scald it again for 30 seconds, then take it out and drain the water;

3. Pot oil, cold oil into cinnamon, fragrant leaves and star anise, stir fry a small fire fragrance;

4. Add pork and stir fry together;

5. Stir fry pork until slightly yellow on both sides;

6. Add rock sugar, straw mushroom, soy sauce and salt;

7. Stir fry evenly to color each piece of meat;

8. Add all the hot water without covering the pot. Bring to a boil and skim away the foam;

9. Add ginger slices and red dates, bring to a boil over high heat, then turn to low heat and simmer for 40 minutes to 1 hour;

10. Collect juice by fire;

11. Stir fry while collecting juice;

12. Until the sauce is thick, each piece of streaky pork is covered with sauce.

Practice 2

Ingredients: pork, soy sauce, star anise, ginger, pepper, sesame oil, rock sugar, garlic, salt

step

1. Prepare materials, wash pork, cut into pieces of mahjong size;

2. Heat the pot, set fire to sesame oil, saute ginger slices, garlic, pepper and star anise;

3, pour the pork into two sides, stir the two sides of the micro coke, add wine or Baijiu, soy sauce or rock sugar.

4. Turn to casserole, add proper amount of boiling water, simmer for one hour, pay attention to turn over frequently, on the one hand, color evenly, on the other hand, avoid pig skin sticking to the pot. Just sprinkle some pepper and salt before you leave the pot.

5. The appetite will be better if you put it in order.

Practice 3

1. Cut the streaky pork with skin into square pieces, and cut the green onion and ginger into large pieces.

2. Heat the oil in the pot, stir fry with white sugar, add the meat when it turns into sugar color, add appropriate amount of water, season with soy sauce, refined salt, white sugar, scallion, ginger, star anise and fragrant leaves, and simmer for 1-1.5 hours.

Practice 4

1. Wash and dice the pork;

2. Put a small spoonful of oil in the pan until it is slightly hot. Add rock sugar and stir fry until the rock sugar is completely melted;

3. Pour the diced meat and stir fry until it is evenly covered with syrup;

4. Add proper amount of boiling water, add soy sauce, and burn bittern seasoning bag;

5. Cover the pan and simmer for 40 minutes until the juice is dry.

Practice 5

Material Science:

Raw materials: fine pork, stew package, onion, rock sugar, tea.

Seasoning: onion, ginger, garlic, star anise, cardamom, Amomum villosum, cinnamon, Xiangye, tangerine peel, dried pepper, sugar, salt, soy sauce, Shaojiu.

Method:

Step 1: cut the pork into strips and skim the blood foam in cold water;

Step 2: blanch and set the shape; (do not cut the pieces and blanch them again, the braised meat will be out of shape, and the finished product will not be beautiful.)

Step 3: take out the pieces and cut them into pieces of the same size;

Step 4, put a little oil in the pot, stir onion, ginger, garlic spices;

Step 5, stir fry the meat (stir fry the oil in the meat);

Step 6: put a little oil in the pot, pour in the white granulated sugar and stir fry the sugar;

Step 7: stir fry until the sugar turns red and turn down the heat;

Step 8: turn off the fire and pour boiling water (this is the most important step in the braised meat. The sugar color is the taste of caramel, which makes the braised meat fragrant and slightly Caramel);

Step 9, add a little Shaojiu, add boiling water, cooked quickly, add tea water, can go fishy;

Step 10: add soy sauce to color and salt to taste;

Step 11, change back to the frying pan fire, put rock sugar, so that the juice can be thick out of the pot, onion segment embellishment. (the juice has a strong flavor and is delicious when poured on the rice)

Practice 6

Raw materials: 500g pork, 3 tbsp soy sauce, 2 tbsp Shaojiu, 3 tbsp sugar, 2 large ingredients, appropriate amount of salt, scallion and ginger.

Production process

1. Wash the pork and cut it into pieces of appropriate size. Put it in a boiling water pan and cook for 5 minutes. Wash it with clean water and set aside;

2. Put the frying pan on medium heat, pour in 3 tbsp oil, add sugar and heat. When the sugar is completely melted and small bubbles appear on the edge, pour in the cooked pork;

3. Stir fry the meat for 5 minutes, stir fry the sugar evenly on the meat, pour out some oil in the pot, stir fry the scallion, ginger slices and large ingredients, add soy sauce, enough water and salt, bring to a boil over high heat, then turn to low heat to stew until the pork is cooked and rotten, then out of the pot.

be careful:

When you add sugar to the pork, you must stir fry it fully; pour out some oil to avoid being too greasy; add water as much as possible at one time.

In the process of stewing, if you need to add water, you must add boiling water; if you have the conditions, you can also add some fennel when you add large ingredients.

Practice 7

Braised Pork Belly

1. Wash the streaky pork with skin and cut it into mahjong pieces; wash the dried Hawthorn slices with water.

2. Put cold water into the basin, add a large spoon of cooking wine, put in the pork, soak for 15 minutes.

3. Put the soaked pork and dried Hawthorn slices into the casserole, add enough water, at least two inches higher than the meat.

4. Boil the fire for 30 minutes, and use a spoon to remove the surface froth.

5. Turn down the heat and boil for one and a half hours. (in the middle, I covered the oil filter cloth bought in the supermarket to help remove some oil. If not, I don't need it. )

6. Transfer to a frying pan, pour in 1 tablespoon of soy sauce and heat for 30 minutes until the soup is thick.

7. Add rock sugar.

8. Cook until the juice is thick, add some salt to adjust the taste, and finally order sesame oil out of the pot.

Practice 8

Braised pork in casserole

1. Wash the streaky pork with skin, cut it into pieces and put it into a casserole;

2. Put ginger, rock sugar, soy sauce, sliced mushrooms, chestnuts and cinnamon in casserole;

3. Put a small amount of water in the casserole (500 grams of meat, some mushrooms and other ingredients, put a bowl of water);

4. First boil the pan with high heat, then turn it down for 20 minutes;

5. After 20 minutes, stay by the stove, turn on the fire slightly, and turn off the fire when the pot is about to dry.

Advantages: fast, fragrant and appetizing;

Summary: you can add Lentinus edodes, chestnuts and other ingredients according to your own taste, and increase or decrease the amount of rock sugar as appropriate.

Practice 9

Features: the finished dishes are neat, brown red in color, soft in meat, and crisp in chestnut

Raw materials: 750 grams of streaky pork with skin, 300 grams of chestnut, 25 grams of wet starch

Production: cut pork into pieces, marinate with sugar, fry in oil pan and remove. Stir fry shallot and ginger, pour in cooking wine, soy sauce and chicken soup, then boil pork, refined salt, monosodium glutamate, star anise and cinnamon in turn and move to low heat. Deep fry chestnut in warm oil, cook when meat is rotten, and add wet starch when meat is rotten.

Practice 10

raw material

Main ingredient: Pigskin

Chinese PinYin : Hong Shao Rou