Braised pork in brown sauce(ben bang hong shao rou )

Braised pork in brown sauce

Introduction:

"Many people label Shanghai cuisine as" thick oil red sauce "and think that its characteristics are" thick juice, thick taste, rich oil, heavy sugar and bright color ". In fact, this sentence is more accurate to describe Shanghai's local braised meat. Add a lot of soy sauce, a lot of rock sugar, after dozens of minutes stew, do not thicken, the finished product is ruddy and bright, can be called the representative of thick red sauce

Production steps:

Step 1: wash the pork with warm water.

Step 2: cut into 3 cm square, immerse in cold water, pour in 25 grams of cooking wine, soak for 15 minutes, soak out blood and water in capillaries.

Step 3: remove and wash.

Step 4: prepare rock sugar, soy sauce, vinegar, slice ginger and cut onion into sections.

Step 5: heat the pot without oil, put the meat directly into the pot.

Step 6: keep turning with shovel for 5 minutes.

Step 7: stir fry until the fat layer naturally precipitates oil, the meat surface is dry and yellowish, and the meat quality shrinks slightly.

Step 8: cook 50 grams of soy sauce.

Step 9: fry and color, add 10g cooking wine.

Step 10: stir well.

Step 11: pour in 2000 grams of hot water. The water is almost no meat.

Step 12: pour in 10 grams of vinegar and bring to a boil. Turn to medium and small fire.

Step 13: skim the foam.

Step 14: add scallion and ginger slices, cover and simmer for about 40 minutes until the meat skin can be gently poked through with chopsticks.

Step 15: turn the heat down and add a little salt.

Step 16: add 100g rock sugar and turn the meat gently.

Step 17: after melting the rock sugar, continue to cook for 5 minutes until the soup is half dry and becomes thick and bright.

Materials required:

Pork: 1000g

Cooking wine: 35g

50 grams

Salt: right amount

Vinegar: 10g

Rock sugar: 100g

Scallion: right amount

Ginger: right amount

Note: choose pork with fat and thin. Burn a minimum of 1000 grams of meat, a small amount of vegetables do not smell. If you can't finish it at one time, you can add boiled eggs, Venetian knot, water bamboo shoots and so on to the second stew. It doesn't waste the sauce and renovates the taste. After skimming the foam, add the bamboo shoots and stew with the meat, which is more reasonable.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Ben Bang Hong Shao Rou