Grandma's braised meat in brown sauce(shang hai ben bang te se de nong you chi jiang wai po hong shao rou )

Grandma's braised meat in brown sauce

Introduction:

"Benbang cuisine" refers to the pure Shanghai home cooking, which has a strong historical and cultural heritage! Features: thick oil, red sauce, fragrant taste, crisp, soft, fat, thick! Heavy oil, heavy sauce color, Heavy sweetness! Shanghai braised meat can best reflect the characteristics of thick oil and red sauce. Besides wine, soy sauce and sugar, it doesn't add any other seasonings. In the words of Shanghai, it is "authentic". It depends on the heat to make the flavor of fat but not greasy, crisp but not rotten, sweet but not sticky, thick but not salty. Last year in Shanghai, the new year's dinner was eaten in the Shikumen hotel. It is said that the local cuisine there is very authentic. As a new food blogger, I will savor the delicious food in every place I go. I hope I can enjoy it when I think of it. I can also share the delicious food with my friends and improve my self-confidence My cooking level last night when I chatted with my friends in the group about Shanghai cuisine, two Shanghai friends, bingmentha and hollow Wenzi (unfortunately they don't blog), told me a lot about the practice of Shanghai cuisine. I know what I do is not authentic, but after some communication, it seems that what I do is somewhat similar, at least in my family's dining table Chang Gao, no matter in color or taste, has the same taste as I used to eat. Ha ha, it's pure boast. Please ignore, O (∩)_ ∩) hahaha ~ why is this dish called grandma's braised pork? My understanding is that grandma can best represent the home flavor. Take the good streaky pork with skin, wash it and cut it into suitable uniform pieces. Put a little oil in the pot, stir fry the meat thoroughly, add yellow rice wine, then add red soy sauce and fresh soy sauce. When the sauce is dry, add appropriate amount of water, large pieces of rock sugar, and then add a few boiled eggs. When the sauce is about to dry, quickly stir fry it with high fire until the sauce is naturally thickened. When the red sauce is tightly wrapped in the braised meat, remove the pot and put it on the plate. "

Production steps:

Step 1: the streaky pork should be carefully plucked, washed and cut into small pieces.

Step 2: cut scallion into sections and ginger into slices.

Step 3: prepare to use Li Jinji's soy sauce and Haitian's soy sauce. The color is black, strong and red. It's very good.

Step 4: rock sugar to use large yellow rock sugar is better.

Step 5: cook three eggs in advance and shell them for backup (just one for each person).

Step 6: heat the oil in the pot, stir fry the pork, add wine and add soy sauce.

Step 7: continue to color.

Step 8: pour in water, no meat. Add rock sugar, salt, scallion, ginger, bring to a boil over high heat, skim the foam.

Step 9: turn to low heat to stew. The time depends on the taste. Generally, the braised meat must be stewed for at least one and a half hours to make it soft and crisp.

Step 10: when stewing for an hour, put in the eggs and continue to simmer for half an hour until the soup is less and the meat is crisp. Remember to turn it twice.

Step 11: open a big fire, stir fry and dry the soup. Don't overdo it. It's the best to leave some soup for bibimbap. Remove the stewed green onion and ginger, and remove the pork from the pot and put it on the plate.

Materials required:

Pork: one jin

Veteran: two spoonfuls

Raw soy sauce: a large spoon

Yellow rock sugar: 40g

Salt: a little

Cooking wine: 1 tablespoon

Scallion: two sections

Ginger: one piece

Oil: 1 tablespoon

Note: 1, do braised meat must choose a good pork or sandwich meat, not too fat nor too thin. 2. No matter what kind of braised meat is made, the heat is very important. The so-called success comes naturally. 3. Rock sugar is best not to choose single crystal rock sugar, that is the kind of small pieces are very regular, choose large yellow rock sugar is better. 4. In order to taste the eggs, you can use a knife to scratch them vertically, or you can use a toothpick to poke some small eyes. You can't see the small eyes, but the taste can be boiled in. 5. The authentic soy sauce used for braised pork is red soy sauce. If not, you can use old soy sauce and raw soy sauce together.

Production difficulty: unknown

Process: firing

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Shang Hai Ben Bang Te Se De Nong You Chi Jiang Wai Po Hong Shao Rou