Braised meat without soy sauce(bu yong jiang you de hong shao rou xiang cai mao shi hong shao rou )

Braised meat without soy sauce

Introduction:

"Chairman Mao's personal chef Cheng Ruming introduced that Chairman Mao didn't like soy sauce. Cheng Ruming's apprentice, Master Li, the head chef of Chengfu cuisine, revealed the secret of Mao's braised meat. Hehe, I learned from him on the Internet. The color made of sugar is really red and bright. It is said that Chairman Mao liked this dish most at that time. Mao's restaurants in major cities all over the country use braised meat as their signature dish, so it is called "Mao's braised meat". Features: fat but not greasy, bright red color, sweet and fragrant

Production steps:

Step 1: prepare the ingredients.

Step 2: wash the pork and cut it into 3cm pieces.

Step 3: blanch the cut pork in boiling water to remove impurities. (take out the meat when it changes color)

Step 4: start to fry the sugar color, turn down the heat, heat the pan and add the sugar.

Step 5: add 3 teaspoons of hot water to dissolve the sugar and stir fry continuously.

Step 6: stir fry until golden yellow (darker than this color) pour all the hot water into the pan and turn off the fire before boiling.

Step 7: then the sugar color is fried. It's said that it's a little darker than cooking wine

Step 8: add a little oil in the pan and stir fry the pork.

Step 9: look... This is the oil.

Step 10: peeled ginger and garlic, washed and sliced, sliced scallion, washed geranium, aniseed and cinnamon.

Step 11: heat the wok with a little oil, add ginger, garlic, scallion slices, fragrant leaves, large ingredients, cinnamon and stir fry until fragrant.

Step 12: add a lid of cooking wine.

Step 13: add salt again.

Step 14: pour in the fried sugar.

Step 15: add the pork, add water to the meat, bring to a boil over high heat, cover the pot and simmer over low heat for one hour.

Step 16: one hour later, the braised meat is ready. Is it very red and bright.

Materials required:

Streaky pork: 600g

Hot water: 100g

Sugar: 50g

Scallion: 1

Ginger: right amount

Garlic: right amount

Fragrant leaves: appropriate amount

Large material: moderate amount

Cinnamon: moderate

Salt: right amount

Note: 1. Fried sugar color: must be hot water, sugar: water ratio 1:2. 2. Be sure to stir fry with low heat until the paste is bitter. 3. Stir out the fat in the pork and you won't be tired of it. 4. The stewed meat will be more red and bright after stir frying.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: sweet

Chinese PinYin : Bu Yong Jiang You De Hong Shao Rou Xiang Cai Mao Shi Hong Shao Rou