braised pork in brown sauce(hong shao rou )

braised pork in brown sauce

Introduction:

"Braised meat is my favorite. In my memory, grandma's braised meat is the best. I learned from her. Now I can't eat grandma's braised meat any more."

Production steps:

Step 1: wash pork and cut into pieces

Step 2: put oil in the pot, saute scallion and ginger slices

Step 3: pour in the cut pork and stir fry

Step 4: after the meat changes color, add sugar and continue to stir fry, sugar can be put more, let the sweet taste into the meat.

Step 5: sugar in the pot must be constantly stir fry, the fire do not open too much to prevent sticky pot, stir fry until the meat is a little sticky, completely wrapped with sugar.

Step 6: pour in cooking wine, drink a spoonful of soy sauce, stir fry and color slightly.

Step 7: pour in warm water to keep the meat level, turn the heat down and simmer slowly.

Step 8: simmer for 15 minutes and then boil to see if there is any floating foam. If there is, remove it.

Step 9: remove the foam, turn to low heat, add a little salt, and simmer for 10-15 minutes.

Step 3: turn to the third part of the water.

Step 11: when you see the gravy separated from the oil on the spatula, you can take it out and put it in a basin.

Materials required:

Pork: 1 jin

Scallion: right amount

Ginger slices: right amount

Cooking wine: moderate

Salt: right amount

Sugar: right amount

Old style: moderate

Note: 1. When you start to stir fry the sugar, the fire should not be too big. Keep stirring. First, put the sugar. First, the sweetness can completely penetrate into the meat. Second, increase the caramel color of the meat to make the color more beautiful. 2. Pay attention to the spatula when collecting the juice. When it is found that the gravy is completely separated from the oil, you can start the pot. If you continue to stir fry, the gravy will be completely wrapped in the meat, but the color will be black. At this time, the fat in the fat will be released slowly, fat is not fat, but lean meat is not delicious.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: salty and sweet

Chinese PinYin : Hong Shao Rou