Braised pork with less oil(shao you hong shao rou )

Braised pork with less oil

Introduction:

Production steps:

Step 1: cut the streaky pork into 2 cm pieces, put it into boiling water, blanch it with scallion and ginger slices for about 5 minutes, remove and drain

Step 2: heat the pan over high heat without adding oil, add the drained pork and fry it over low heat until the surface of the meat is a little brown and exudes some oil

Step 3: at this time, put in the rock sugar and stir fry it over a low heat until the sugar melts. If you don't know the heat well, pay attention to the bubbles. When there are large and dense bubbles in the picture above, you can turn off the fire. You don't have to continue to stir fry, otherwise you will "overheat"

Step 4: add boiling water, the amount of water should not exceed the meat, add dried hawthorn, simmer for about 30 minutes.

Step 5: after 30 minutes, turn to the medium heat to collect the juice, add 1 teaspoon of soy sauce and a proper amount of salt to taste (in this step, be sure to keep at the edge of the pot, stir constantly, so that the soup is wrapped on each piece of meat)

Step 6: the juice should not be too hot and dry when it is received, otherwise it is easy to cause wire drawing

Materials required:

Pork: 500g

Cinnamon: 1

Hawthorn: several pieces

Star anise: 3

Ginger: 5 pieces

Scallion: right amount

Soy sauce: 2 tbsp

Salt: 1 teaspoon

Rock sugar: right amount

Note: soy sauce can use the new Li Jinji double tea soy sauce, to a little greasy

Production difficulty: unknown

Process: firing

Production time: 20 minutes

Taste: Original

Chinese PinYin : Shao You Hong Shao Rou