braised pork in brown sauce(hong shao rou )

braised pork in brown sauce

Introduction:

"For the first time, it's not only a little sweet, but also delicious. A few days ago, I saw a piece of streaky pork in the refrigerator. I always wanted to make something to eat. Today, I suddenly thought that it's a pity not to make braised pork. In the afternoon, my father called back and said that I'd like to stew the lovely streaky pork in the evening. How can I ~ ~ so I decided to start first and make it into braised pork. Because I can't do it, I went to the Internet to search the production methods. I found that the methods in almost every place are different. I had to choose a relatively simple method from it. In addition, I'm lazy and impatient, so I improved it... "

Production steps:

Step 1: first, mix the bean curd with a little juice.

Step 2: heat the pan, add some oil, turn the heat down and start to melt sugar, use rock sugar, stir fry it red, and then put the meat in.

Step 3: pour in cooking wine, Sufu juice, soy sauce, onion and ginger slices, stir well.

Step 4: add water to bring to a boil, put it into a pressure cooker and press for another 15 minutes.

Step 5: pour it into the pot again, taste a little light, < br > put some salt again, start to collect the juice on high fire, < br > and then get out of the pot~

Step 6: one more~

Materials required:

Streaky pork: moderate

Soy bean curd: right amount

Rock sugar: right amount

Old style: moderate

Cooking wine: moderate

Salt: right amount

Scallion: right amount

Ginger: right amount

Note: because I did it for the first time, I was in a bit of a hurry. I didn't have time to shoot the process at all. I wanted to shoot it after I finished it, but I couldn't put down the chopsticks after I tasted it, so I had to shoot it after eating it. It's good to do more, hehe~

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Hong Shao Rou