braised pork in brown sauce(hong shao rou )

braised pork in brown sauce

Introduction:

Production steps:

Step 1: raw material collection.

Step 2: wash and blanch pork.

Step 3: take it up, rinse it with water and cut it into small pieces

Step 4: wash ginger, garlic, star anise and cinnamon, and pat ginger and garlic.

Step 5: clean the pan, heat it and add oil.

Step 6: add ginger, garlic, star anise, cinnamon and stir fry until fragrant. Use low heat.

Step 7: stir fry pork until both sides are golden. In the middle of the fire.

Step 8: stir the meat to the side, add a little sugar, I probably don't have a spoonful.

Step 9: boil sugar over low heat, circle with shovel, two or three minutes.

Step 10: after boiling the sugar, stir fry the pork, and you will see the syrup bubbling

Step 11: add seasoning at this time, about half a teaspoon of vinegar, one teaspoon of cooking wine, two teaspoons of soy sauce, three teaspoons of soy sauce, stir well

Step 12: add enough soup or water. If you don't reach the meat, simmer for five minutes

Step 13: close the lid and let the fire simmer for an hour

Step 14: finally collect the juice with high fire, add some salt and chicken essence as appropriate.

Step 15: fill the plate

Materials required:

Streaky pork: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Edible oil: right amount

Volvariella volvacea: right amount

Soy sauce: moderate

Cooking wine: moderate

Vinegar: moderate

Sugar: right amount

Star anise: right amount

Cinnamon: moderate

Salt: right amount

Chicken essence: appropriate amount

Note: there is a saying: mutton, radish, beef tea, pork and hawthorn. That is to say, the pork must be cooked slowly with slow fire for more than an hour. You can add two or three pieces of dried Hawthorn to make the meat easier to stew.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: Maotai flavor

Chinese PinYin : Hong Shao Rou