braised pork in brown sauce(hong shao rou )

braised pork in brown sauce

Introduction:

"The juice is fragrant, the taste is thick, the oil is thick, the alcohol is delicious, and the taste is springy. If you eat meat, you can eat braised meat."

Production steps:

Step 1: prepare the ingredients, pork

Step 2: soak the meat in water, add a little yellow rice wine, and soak the blood out of the meat for 15 minutes

Step 3: cut into equal amount of meat and set aside

Step 4: cook the meat in water, add a little cooking wine and ginger, whisk away the foam, wash the meat and set aside

Step 5: in another oil pan, saute the ingredients with cold oil. After the flavor comes out, take out the spices and set them aside

Step 6: add hot oil to the meat and stir fry

Step 7: add garlic and ginger

Step 8: add soy sauce, soy sauce and a little salt, stir fry and color

Step 9: add boiling water to cover the meat, add 10g vinegar to taste

Step 10: pour into casserole, add garlic and spices

Step 11: make a few cuts in the cooked egg

Step 12: put the eggs into the casserole and simmer together for 1-1.5 hours

Step 13: after stewing, pour back more than, add rock sugar, heat up the juice and add sugar color

Step 14: set the plate and decorate it with green

Materials required:

Streaky pork: moderate

Eggs: right amount

Rock sugar: right amount

Ginger: right amount

Soy sauce: moderate

Old style: moderate

Fennel: right amount

Garlic: right amount

Scallion: right amount

Cinnamon: moderate

Note: 1, choose the fat and lean meat, taste will be more Q spring 2, eggs make a good cut will be more conducive to taste 3, juice less turning, sugar color will be beautiful

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: Maotai flavor

Chinese PinYin : Hong Shao Rou