Stewed pork - automatic cooking pot recipe(hong shao rou zi dong peng ren guo shi pu )

Stewed pork - automatic cooking pot recipe

Introduction:

"As a traditional Chinese cooking method, braised in brown sauce can always taste the atmosphere of becoming a monk, which also shows the strong culinary culture of China. As a classic dish, braised meat is loved by the majority of diners. Material selection, blanching, cooking and juice collection are all the most important steps, among which juice collection is the success or failure of the sense and taste of the finished product. The soup is thick, bright red in color and smooth in taste. The automatic juice collection function and proper temperature control of our pot can make you realize your desire to taste authentic braised meat immediately. "

Production steps:

Step 1: cut the meat into 3 cm square pieces, blanch for 3 minutes, remove and wash with water;

Step 2: put the processed main material, seasoning and water into the pot;

Step 3: close the lid of the pot, start the function of "collecting juice and braised meat", and the cooking program will be executed automatically;

Step 4: after cooking, stir the ingredients in the pot evenly, then put them on the plate.

Materials required:

Pork: 1000g

Ginger: 3 tablets

Rock sugar: 10g

Zanthoxylum: 15

Cooking wine: 25ml

Water: 800 ml

Soy sauce: 20 ml

Onion: 3 segments

Salt: 10g

Big material: 3

Cinnamon: 1 small piece

Note: 1. Be sure to choose authentic pork; 2. No rock sugar can be replaced by ordinary white sugar; 3. If the oil is too much, pour out some, fully stir to make the soup and meat fusion; 4. Meat with skin, cold water pot, meat can not be cut too small; 5. If the use of soy sauce, the amount to increase, about 40 ml.

Production difficulty: simple

Process: others

Production time: one hour

Taste: other

Chinese PinYin : Hong Shao Rou Zi Dong Peng Ren Guo Shi Pu