braised pork in brown sauce(hong shao rou )

braised pork in brown sauce

Introduction:

"My husband loves this kind of instant stewed meat, with shredded green onion, garlic and green peppers. He puts a few eggs into the steamed bread and turns them into meat and eggs. I don't want to be too greasy for breakfast. It's also good. Oh, just be careful when frying, fat meat and oil will burn me this time."

Production steps:

Step 1: prepare the pork

Step 2: cook in cold water

Step 3: turn off the fire and float to the end

Step 4: prepare accessories

Step 5: cool the oil and rock sugar and stir until the meat is caramel

Step 6: stir fry the meat, pour the cooking wine, stir fry for a while, and then stir fry the onion and ginger

Step 7: pour in boiling water, about twice as much as the meat, then add dried pepper, skim off the floating powder

Step 8: put the boiled eggs into the casserole, pour in the rotten milk, and simmer for a while

Step 9: simmer over low heat until the soup is dried, and melt at the entrance of the pot

Materials required:

Pork: 500g

Eggs: 4

Chinese prickly ash: 5g

Large materials: 2

Sufu: 10g

Salt: 5g

Oil: 15g

Braised soy sauce: 10g

Rock sugar: 20g

Dried pepper: 5

Cooking wine: 10ml

Note: boiled eggs can be put in cold water bubble good peel

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Hong Shao Rou