Braised Pork Belly(su shi hong shao rou )

Braised Pork Belly

Introduction:

"The most delicious way of streaky pork is braised in brown sauce. Fat meat is not greasy, lean meat is not woody, the color is beautiful, and the meal is especially delicious. This Soviet style braised pork is simple, without onion, ginger and garlic, which retains the flavor of meat to the greatest extent. It is also one of my specialties."

Production steps:

Step 1: a piece of pork, five layers of fat and thin. A small piece of cinnamon, more than ten pieces of rock sugar

Step 2: wash the meat with warm water, cut into pieces of mahjong, put into the pot, add cold water less than 2 cm, add 3 tbsp cooking wine, add cinnamon, bring to a boil

Step 3: water to skim the foam, turn the electric pressure cooker, set for 15 minutes

Step 4: turn the frying pan, add 3 tbsp of soy sauce, 1 tbsp of soy sauce, a little salt to taste, a little salt can be, small fire coloring

Step 5: add rock sugar, turn to high heat and melt

Step 6: constantly stir fry, so as not to paste the pot and collect juice

Step 7: evenly wrap the juice on the meat, pull the sugar, turn off the fire and load the plate. The tempting Soviet style pork is finished. Load the rice and start!

Materials required:

Streaky pork: 600g

Cinnamon: a small piece

Rock sugar: more than ten

Cooking wine: 3 tbsp

Soy sauce: 3 tbsp

Soy sauce: half a teaspoon

Note: 1. Skimming foam is very important. It should be skimmed clean, otherwise it will affect the appearance and appetite of meat. Experience is to use a small bowl and half a bowl of water, clean the spoon after each skimming, and it will not stick to the spoon. 2

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Su Shi Hong Shao Rou