braised pork in brown sauce(hong shao rou )

braised pork in brown sauce

Introduction:

"Pork is bitter and slightly cold in nature. It can nourish the viscera, lubricate the skin, replenish qi, nourish yin and stomach."

Production steps:

Step 1: wash the pork, cut into cubes, wash the garlic seedling, cut into sections, peel and shred the ginger, cut the garlic into pieces, shred the dry pepper, cut the red pepper into small circles, and cut the green onion into green onion

Step 2: put the pork into the pot and stir fry the oil over medium heat.

Step 3: stir fry until the oil comes out, put in shredded ginger, garlic and star anise to make the flavor

Step 4: add soy sauce, dry pepper, stir fry evenly, pour into cooking wine, cover and simmer for one minute.

Step 5: add appropriate amount of water, add rock sugar, a little vinegar, a little salt, bring to a boil.

Step 6: pour into casserole and simmer for 40 minutes.

Step 7: open the meat to see the basic taste, the volume is relatively small, you can prepare to put garlic.

Step 8: add garlic sprouts, cover with casserole and simmer for one minute.

Step 9: collect the juice on high fire, put in the red pepper ring, and call the chicken essence.

Step 10: you can install the plate without installing it. Sprinkle with scallion.

Materials required:

Pork: 300g

Garlic sprouts: 15g

Dried pepper: 3

Red pepper: half

Star anise: 1

Ginger: right amount

Garlic: right amount

Old style: 15 ml

Rock candy: 3

Vinegar: right amount

Cooking wine: moderate

Chicken essence: appropriate amount

Note: this dish has a high fat content and a large amount of heat supply. After eating it, you need to exercise properly. You can also eat steamed bread. If you don't like fat meat, you can fry more dried vegetables^_^

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Hong Shao Rou