Shanghai bunbang braised pork(shang hai ben bang hong shao rou )

Shanghai bunbang braised pork

Introduction:

"Braised meat is available all over the country, but in recent years, the most popular braised meat in the country is marked as" Ben Bang "Shanghai braised meat. Shanghai braised meat can best reflect the characteristics of thick oil and red sauce. In addition to wine, soy sauce and sugar, it does not add any other seasonings. In the words of Shanghai, it is "authentic". It depends on the heat to make the flavor of fat but not greasy, crisp but not rotten, sweet but not sticky, thick but not salty

Production steps:

Step 1: wash the pork, cut it into 2.5cm square pieces, and soak it in water and wine for 15 minutes.

Step 2: prepare soy sauce, scallion, ginger and rock sugar.

Step 3: clean the pot and set on the fire (without oil), pour in the dried pork.

Step 4: stir fry with a spatula for 5 minutes.

Step 5: stir fry until the inner layer of the fat releases oil naturally, the meat surface is dry and yellowish, and the meat quality shrinks slightly.

Step 6: cook the soy sauce.

Step 7: stir fry and color.

Step 8: pour in the cooking wine.

Step 9: add scallion and ginger slices.

Step 10: pour in about 2000 grams of hot water.

Step 11: pour in the vinegar.

Step 12: boil over high heat until the water boils. At this time, a layer of black red floating foam appears on the water surface. Skim the floating foam with a spoon.

Step 13: cover and simmer for 40 minutes. You can easily poke through the skin of the meat with chopsticks. Pour in rock sugar and gently turn the meat.

Step 14: simmer until the rock sugar melts, continue to cook for 5 minutes, until the soup is half dry and becomes thick and bright.

Step 15: load the plate.

Materials required:

Pork: 1000g

Old style: moderate

Cooking wine: 30g

Rock sugar: About 100g

Vinegar: 10g

Scallion: 20g

Ginger slices: 20g

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. Therefore, the salt content of old soy sauce is high, so it is not suitable to put salt again.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Shang Hai Ben Bang Hong Shao Rou