braised pork in brown sauce(hong shao rou )

braised pork in brown sauce

Introduction:

Production steps:

Step 1: wash the pork and cut it into pieces. Don't cut it too thin, or it will taste bad when it comes out of the pot.

Step 2: prepare scallion ginger pot, pour in the oil, cool the oil, stir fry the scallion ginger, then cut into the pork, stir fry constantly, let each side contact.

Step 3: after the streaky pork becomes white, put it in the pot and lower the temperature for a while to make the extra oil come out, so that the taste is not greasy (if the streaky pork is fat, you can pour out the extra oil, then you can cook soup or stir fry).

Step 4: after oil refining, stir fry with salt and soy sauce to make the color uniform to the height of hot water and meat. At this time, add vinegar (which can make meat more fragrant and tender) and cover the pot to collect the juice.

Step 5: when the soup is ready to dry, you can see if the meat is cooked. If not, you can add some hot water, add sugar and vinegar to cook. If you like sweet, add more sugar. After the soup is dry, stir fry and add some chicken essence to make it out of the pot.

Materials required:

Streaky pork: moderate

Salt: right amount

Sugar: right amount

Vinegar: right amount

Old style: moderate

Scallion: right amount

Ginger: right amount

Note: my mother taught me that this pork has sweet and sour taste. If you have a good taste, it's very fat, not greasy and a little burnt. It tastes sweet, sour and sour! Great.

Production difficulty: unknown

Process: firing

Production time: 10 minutes

Taste: Original

Chinese PinYin : Hong Shao Rou