braised pork in brown sauce(hong shao rou )

braised pork in brown sauce

Introduction:

"I love to eat meat when I was young, especially the braised meat made by my mother. I miss the taste of braised meat very much after I left home to live independently. Unfortunately, the restaurant can't eat it every day. I had no choice but to learn to burn by myself. Before I fell in love with the kitchen, braised pork was the only dish I could cook. I couldn't help it. I loved it. It turns out that a foodie has the potential to be a chef. It's said that braised pork is very difficult to cook. It's very annoying. It takes a lot of time and energy. I think it's very easy to master everything except the cooking time. I don't have a strict control of the temperature, and I don't have a very accurate proportion of seasonings. The only thing is to stew for a long time. But strictly speaking, in fact, the time in the kitchen is not long. After giving the casserole, you can do whatever you like, and the success rate is very high. Because it takes a long time, so every time I cook a large pot and put it in a small bowl. When I want to eat it, I just heat it up when I steam it. It's very convenient. "

Production steps:

Materials required:

Streaky pork: moderate

Onion, ginger and garlic: right amount

Large material: moderate amount

Fragrant leaves: appropriate amount

Cinnamon: moderate

Cooking wine: moderate

Soy sauce: moderate

Old style: moderate

Salt: right amount

Sugar: right amount

matters needing attention:

Production difficulty: simple

Process: firing

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Hong Shao Rou