braised pork in brown sauce(hong shao rou )

braised pork in brown sauce

Introduction:

"It has always been the practice of the south to color the stewed meat with soy sauce. Today, we use the northern method to color the stewed meat with the method of frying sugar color. Because we don't have a great grasp of the color of frying sugar, we haven't dared to do it before. This is the first experiment. We just hope that we don't spoil a pot of good meat. Fortunately, we have made a good stewed meat model by studying in advance Decent, good color and taste, well received by our two braised meat controllers. Through this cooking, I feel that the braised meat made with fried sugar seems to be more red and bright. As for the taste, the southern soy sauce coloring method is more rich. Both of them have their own advantages and disadvantages. Changing the method is also a good choice for family food

Production steps:

Step 1: cut the pork into pieces of mahjong, put them in water to soak the blood.

Step 2: put the iron pot on the stove, pour in the cold water, and put in the pork.

Step 3: add the right amount of pepper.

Step 4: after boiling, pour cooking wine, remove fishy smell, blanch bleeding foam, turn off the fire and take it out.

Step 5: clean the Wuhua meat, control the moisture and reserve.

Step 6: heat up the oil and add sugar.

Step 7: low heat, boil the sugar and make bubbles.

Step 8: pour in the pork and stir fry well.

Step 9: add ginger and scallion.

Step 10: medium low heat, stir fry until the oil comes out of the meat, sugar color evenly wrapped in the meat surface.

Step 11: pour in the soy sauce.

Step 12: stir fry until the meat is evenly colored.

Step 13: pour in some hot water.

Step 14: add star anise, cover the pot, bring to a boil over high heat, turn to low heat for one and a half hours, until the broth is thick.

Step 15: add salt to taste, collect the juice over high heat, and then take out the pot.

Materials required:

Braised pork: 1500g

Salt: right amount

Sugar: 3 tablespoons

Oil: right amount

Star anise: 3

Zanthoxylum bungeanum: right amount

Cooking wine: 1 tablespoon

Old style: 2 teaspoons

Onion and ginger: right amount

Note: 1, fried sugar color sugar can use white sugar, can also use rock sugar, temperature should not be too high, controlled at about 180 degrees, should use small fire slowly boil until foaming, if afraid of greasy, can use water instead of oil. 2. It is suggested to use hot water, which can prevent the meat from contracting when it is cold and affect the taste. 3. You can add monosodium glutamate or chicken flavor before cooking

Production difficulty: Advanced

Process: firing

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Hong Shao Rou