braised pork in brown sauce(hong shao rou )

braised pork in brown sauce

Introduction:

"The authentic raw material of braised pork is streaky pork, and the finished product tastes the best."

Production steps:

Step 1: pork 1.5 Jin (streaky pork is the best, 3% fat and 7% thin is OK.) Cut into pieces of mahjong, then soak in cold water with a little cooking wine for about 15 minutes.

Step 2: after soaking, wash it clean and start the stewing process. Put cold water in the pot to cover 1 inch of the pork and boil it over high heat.

Step 3: as the water slowly boils, there will be a lot of floating foam floating up. Skim it with a spoon, and then rinse the spoon with water to avoid the floating foam sticking on the spoon and bringing it back to the pot.

Step 4: after getting the clear soup, add a little vinegar, cook for 20 minutes over high heat, turn to medium heat and simmer for 1 hour. In the process of stewing, if there is less water, you need to add water, be sure to add hot water.

Step 5: at this time, the meat is stewed thoroughly. You can poke it thoroughly with chopsticks. Add 4.5 grams of salt and 1 tablespoon of soy sauce. If you don't use soy sauce with heavy color, it's easy to color. Boil over medium high heat for about 20 minutes.

Step 6: at this time, the meat has been tasted, add rock sugar. It's OK to add white sugar, but the finished product doesn't have the luster of adding rock sugar. According to your preference, you can add a small amount of rock sugar first, taste the taste, and then determine the amount to add.

Step 7: after the sugar is added, the juice will be collected. When the soup is gradually thick, you can gently push the meat to prevent sticking to the pot, turn it as little as possible to prevent the meat from breaking, or use a small spoon to pour the soup on the meat.

Step 8: when the soup is thick and bright, it can be out of the pot.

Materials required:

Pork: 750g

Salt: 4.5g

Rock sugar: 10g

Soy sauce: 1 tbsp

Cooking wine: a little

Vinegar: a little

Note: 1. Try not to leave the edge of the pot when collecting juice, it is easy to paste. 2. The specific time depends on the amount of pork.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Hong Shao Rou