Traditional braised pork(chuan tong hong shao rou )

Traditional braised pork

Introduction:

"I often see on the Internet that the most common dish" braised pork "has different production processes, which can be said to be multifarious. When making it, you can put everything in it. But recently, a netizen asked me, "how to make the most authentic braised pork, can you recommend one?" In fact, I don't know who's authentic and who's not! After thinking about it for a long time, it's hard for me to answer his question. Simply, I'd like to introduce a braised meat made by Fu, a teacher who has been engaged in cooking for many years, to this friend a few years ago. According to Fu, the teacher at that time, it was the authentic northern braised meat, and I always made it in this way. Just now I'm greedy too, so I'll solve it! Because it's a more traditional method, I also learned it secretly at that time. It's not necessarily good. I call it "traditional braised pork."

Production steps:

Step 1: 800 grams of streaky pork, 15 grams of star anise, 1 piece of fragrant leaf, 50 grams of scallion, 30 grams of ginger, 20 grams of sugar, 25 grams of salt, 25 grams of soy sauce, 30 grams of rice wine, 25 grams of rock sugar, 15 grams of peanut oil.

Step 2: first cut the pork into 2.5cm square pieces.

Step 3: use a cool water pan.

Step 4: Boil the meat for 5 minutes.

Step 5: take out and control the water for standby.

Step 6: heat the wok, pour in a little oil and stir fry star anise.

Step 7: pour in the sugar.

Step 8: stir fry sugar.

Stir fry until slightly yellow.

Step 10: melt the sugar thoroughly, stir fry until it is slightly colored, then stir fry the meat until it is dry, the color is bright and the surface is yellowish.

Step 11: add oil and cook in yellow rice wine.

Step 12: add soy sauce and stir fry.

Step 13: stir fry until the rice wine volatilizes and soy sauce is evenly absorbed on the meat.

Step 14: stir well the meat, add boiling water into the pot, and the water is equal to the meat.

Step 15: then, add scallion, ginger and fragrant leaves.

Step 16: finally put in the rock sugar.

Step 17: cover and simmer for 30-40 minutes.

Step 18: after the meat is cooked, pick out the onion, ginger, star anise and fragrant leaves.

Step 19: add a little salt, and then use the fire to collect the juice.

Step 20: the soup can be taken out of the pot.

Step 21: when collecting the juice, you can decant the extra oil for other purposes. The oil tastes delicious and can be used for cooking.

Materials required:

Streaky pork: moderate

Star anise: right amount

Scallion: right amount

Fragrant leaves: appropriate amount

Ginger slices: right amount

White granulated sugar: right amount

Salt: right amount

Soy sauce: right amount

Yellow rice wine: right amount

Rock sugar: right amount

Peanut oil: right amount

Note: characteristics of braised pork: bright red color, fragrant taste, soft rotten and smooth, fat but not greasy. Warm tips: 1. When making braised meat, it should not be too small, because after the finished product, the meat will shrink nearly twice, so we should master the size of the meat. 2. Water tight meat to smell, to cool the underwater pot, stew when using boiling water, master this key point, the meat will be very fragrant, otherwise, the taste and taste are not good. 3. Salt can be put or not. Salt is used to find taste. If it feels too sweet, you can put less salt appropriately. Some soy sauce is very salty, so you don't need to put any more salt. When the finished product is tasted, it is appropriate to bring a little sweet in the salty. It is not good if it is too sweet or too salty.

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: salty and sweet

Chinese PinYin : Chuan Tong Hong Shao Rou