Braised pork in brown sauce(mi zhi hong shao rou )

Braised pork in brown sauce

Introduction:

"It takes a lot of work. I only make it when I have time. It is characterized by fat but not greasy, crispy and delicious, which is suitable for all ages

Production steps:

Step 1: wash the pork and cut it into thumb size; put half of the ginger powder into water, bring to a boil, then pour the meat into the pot and roll for five minutes, so as to boil out the excess oil in the meat.

Step 2: drain the meat, add oil and stir fry for five minutes, add a small amount of water, sugar, soy sauce and cooking wine, and then stir fry for five minutes.

Step 3: pour water into the pot to just soak the meat, and then put star anise, cinnamon, fragrant leaves, ginger powder and appropriate amount of salt into the pot. First bring to a boil with martial fire, and then simmer for about an hour. If there is an old man at home who wants to eat something softer, it can be extended for half an hour.

Step 4: when there is only a small amount of water left in the pot, the braised meat can be out of the pot.

Materials required:

Streaky pork with skin: 500g

Star anise: 1

Dried pitaya: 4

Fragrant leaves: 3

Cinnamon: half

Minced ginger: 25g

Salt: right amount

Sugar: right amount

Old style: moderate

Cooking wine: moderate

Note: during the period, if the water dries down, remember to add water

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: Original

Chinese PinYin : Mi Zhi Hong Shao Rou