Braised pork with beans(dou pao hong shao rou )

Braised pork with beans

Introduction:

Production steps:

Step 1: wash the meat, cut it into pieces the size of mahjong, and marinate with a small spoon of salt for 20 minutes.

Step 2: wash the soy sauce and set aside. If you use soy sauce, you'd better tear a little to make the soup taste better.

Step 3: prepare the ingredients: two star anise, a small piece of cinnamon and a piece of ginger.

Step 4: don't put oil in the frying pan, heat it up, and stir fry the meat. If you are afraid of sticking to the pot, brush a layer of bottom oil with a brush.

Step 5: slowly, the oil inside the meat is exploded. Don't worry. It must be exploded until the surface like this is slightly scorched and the oil comes out. It takes about 5 minutes.

Step 6: stir fry the fried meat with all the ingredients except salt.

Step 7: add the bean sauce, stir well, add a small bowl of water.

Step 8: turn to the skillet, bring to a boil and cook for about 8 minutes.

Step 9: put in the outer pot, buckle the lock and simmer for about one hour.

Step 10: stew the stewed pork in soy sauce, then return to the pot, sprinkle with five spice powder, and collect the juice over high heat.

Materials required:

Pork: 750g

Bean sauce: 200g

Star anise: 2

Cinnamon: 1 small piece

Salt: 1 teaspoon

Sweet glutinous rice wine: 60ml

Soy sauce: 50 ml

Five spice powder: 1 teaspoon

Note: 1, meat in the pot before salting, lean meat will not harden, fat meat will not be greasy. 2. If you don't need a skillet, turn it into a casserole and simmer for an hour! If you don't have a casserole, you can cook it in a wok and turn it down to simmer for an hour. If it is stewed in casserole or wok, the amount of water will be increased, not more than the meat. My grandmother once said that the way to stew braised pork is king's way. Never rush to use pressure cooker.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Dou Pao Hong Shao Rou