Fujian Cuisine: Braised Pork with brown sauce(min cai hong shao wu hua rou )

Fujian Cuisine: Braised Pork with brown sauce

Introduction:

"The characteristics of this dish: bright red sauce, tender and delicious. Sweet and delicious, fat but not greasy, thin but not firewood. Women who love beauty can also have the purpose of beauty

Production steps:

Step 1: wash the pork and scrape the skin clean.

Step 2: cut into 3 cm square pieces.

Step 3: soak in hot water for 3 minutes.

Step 4: cut scallion, ginger and garlic.

Step 5: put the oil in the pot and stir fry the pork with 50% heat.

Step 6: fry until the meat is small.

Step 7: stir fry the onion, ginger, garlic, star anise and cinnamon.

Step 8: add cooking wine, soy sauce, rock sugar and salt to stir fry.

Step 9: add enough water, water should not be more than meat.

Step 10: bring to a boil over high heat, skim off the foam and turn to low heat for 1 hour and 30 minutes.

Step 11: the soup is thick and the meat is soft.

Step 12: get out of the pot and serve.

Materials required:

Streaky pork with skin: 600g

Scallion: 20g

Ginger slices: 10g

Minced garlic: 20g

Peanut oil: 25g

Soy sauce: 30g

Cooking wine: 20g

Rock sugar: 30g

Star anise: 2 pieces

Cinnamon: 1 Section

Salt: 2G

Note: 1, skin must be scraped clean. 2. Put it in hot water for three minutes.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Min Cai Hong Shao Wu Hua Rou