Best braised pork(ji pin hong shao rou )

Best braised pork

Introduction:

"It's the best braised meat because it's really fragrant. There's no smell of other condiments. It's full of meat. It's pure and beautiful. The braised meat eaten in restaurants is usually too oily and greasy. There is not a drop of oil in this braised meat. It is not greasy at all. "

Production steps:

Step 1: cut the pork into pieces of mahjong and rinse them.

Step 2: soak pork in cold water and a teaspoon of cooking wine for about 5 minutes.

Step 3: rinse the pork again, add cold water to the pot, and drop a few drops of white vinegar.

Step 4: bring to a boil, turn to low heat and simmer for about 40 minutes. (the meat is different in quality. If you don't like it cooked, you can stew it a little longer.).

Step 5: turn to medium heat, add soy sauce and simmer for 20 minutes. Soy sauce is for coloring and taste. No salt is added

Step 6: open the fire, add rock sugar and simmer for 10 minutes. (it doesn't matter if you add more. It must be rock sugar. Its sweetness is high, so its advantages won't be introduced.)

The seventh step: before the pot, add a small bottle of Baijiu (no addition), you can go out of the pot.

Materials required:

Pork: 2 jin

Rock candy: a lot

Haitian soy sauce: right amount

Note: only need to pay attention to the choice of soy sauce. I used to use Taoda soy sauce, but later it was upgraded and added. Unfortunately, the taste changed. It's too fresh. It's not the original taste of soy sauce. There must be something like skin in it. Later, I used Haitian brand soy sauce. I chose Haitian golden standard soy sauce for this pork. It doesn't taste strange. It's very good.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: Original

Chinese PinYin : Ji Pin Hong Shao Rou