Braised pork in brown sauce(mi zhi hong shao rou )

Braised pork in brown sauce

Introduction:

"I'm a foodie, but I love to eat, but I can't do it. So I often search for food recipes and do it like a cat or a tiger. I fail again and again in exchange for today's secret recipe to share with my sisters."

Production steps:

Step 1: preparation of excipients

Step 2: forget to take the photo of blanching water, and directly put on the blanching water. Bring to a boil in a skillet. Pour in the meat and cut it into fingers. Bring to a boil. Continue to cook for three or four minutes. Remove and set aside

Step 3: heat the frying pan, pour in the blanched meat, stir fry until the oil comes out, and set aside

Step 4: if the meat has less oil, add a little cooking oil to heat it, add onion, ginger, garlic and star anise pepper to saute, add the meat and continue to stir fry, pour soy sauce and stir fry

The fifth step: after the color is poured, pour the boiled water into the boiling water, without the meat twice the height, add salt, chicken essence, cooking wine, sugar candy, tangerine peel, and pepper, cover it and turn it into a small stew until the soup is fast.

Step 6: first put the meat into the utensils, use chopsticks to pick out the granular dry ingredients (for beauty) in the accessories, and then add the soup

Step 7: set the table

Materials required:

Pigskin: 750g

Star anise: 2

Onion: 3 segments

Ginger: 3 yuan

Garlic: 2 pieces

Chinese prickly ash: 0.5 spoon

Rock sugar: 3 yuan

Dried pepper: 3

Tangerine peel: 1

Delicious: 2 tbsp

Soy sauce in brown sauce: 2 tbsp

Oil: 1 teaspoon

Salt: 1 tbsp

Cooking wine: 1 teaspoon

Chicken essence: 0.25 TSP

Note: blanched meat must be dried, do not worry about meat paste off, until the oil up; stew temperature is the key

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Mi Zhi Hong Shao Rou