braised pork in brown sauce(hong shao rou )

braised pork in brown sauce

Introduction:

"Some people like lean meat because it's chewy, some people like fat meat because it's fragrant, some people think lean meat is hard to chew, some people think fat meat is greasy, it's hard to swallow, but the only dish is braised pork. The meat has five flowers and three layers. After being made, the beauty can't be described by words. It's fat but not greasy. It's easy to taste and the color is ruddy, so it can be regarded as one of the Chinese delicacies This dish is braised meat with brown sauce

Production steps:

Step 1: wash the streaky pork and soak in the blood.

Step 2: cut the pork into the size of mahjong. Slice ginger.

Step 3: stir fry the sweet color, add the streaky pork, stir fry the sweet color, and add the ginger slices.

Step 4: add some soy sauce and soy sauce, stir fry and color.

Step 5: add boiling water to the meat. Add a few drops of white vinegar and simmer for 1.5 hours.

Step 6: stew until more than half a bowl of soup is left, add salt and collect the juice over high fire. When the soup is thick, turn off the heat.

Step 7: put it on the table!

Materials required:

Pork: 1000g

Ginger: 1 yuan

Sugar: 20g

Soy sauce in brown sauce: 15ml

Soy sauce: 15ml

White vinegar: 2ml

Salt: 1.5/2g

Boiling water: 1000ml

Note: 1, meat need about 2 jin, too little, lack of some flavor. 2. Stir fry until brown. 3. Adding a few drops of white vinegar to the stew will make it easier to get rotten.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Hong Shao Rou