braised pork in brown sauce(hong shao rou )

braised pork in brown sauce

Introduction:

"People who eat meat always have the plot that they can't live without it. From choosing meat, preparing, cooking, and finally enjoying, they all do it with a happy mood. After so many years of making braised meat, they can't really make the authentic red color of the restaurant. Although they know that it's sugar, they can't stir fry the sugar color first and then put the meat. Finally, they can't color it until they see a program one day How did Shao make the red braised meat? He suddenly realized. Today, I'll have a try. It's really unusual. I'm not moved This method will be improved gradually in the future. Today, I'll show my hand first. Because of the limited conditions, some photos are incomplete, but for professional food, browsing is absolutely no problem. "

Production steps:

Step 1: first prepare about 2 bowls of warm water, choose appropriate amount of rock sugar according to the amount of meat, white granulated sugar should also be OK, generally a plate of meat with about 10 pieces of rock sugar, add appropriate amount of water in the pot, add rock sugar to boil, water is not much, it just plays the role of melting rock sugar

Step 2: stir with a frying spoon until all the rock sugar is melted, and then continue to dry the water

Step 3: after the water is slowly dried, you can only see white sugar foam in the pot. At this time, you must turn down the fire, otherwise the pot is easy to burn out

Step 4: keep stirring at this time, and then you can see the miracle, the white sugar foam turns red, red! At this time, you have to constantly stir, until all the sugar has become red, must not pass, can not become black

Step 5: quickly add the prepared warm water, and then continue to stir. At this time, you can turn off the fire and constantly stir to melt the sugar at the bottom of the pot

Step 6: melt all and serve. It's best to taste it. If you find it bitter, don't use it

Step 7: wash the pan, prepare ginger and garlic, chop them half and pat them half. Why do you do this? You'll know later

Step 8: choose good pork (is my purchase OK?) According to the shape of the whole piece of meat, cut it into regular squares you like, boil water in the pot, add appropriate amount of salt, vinegar, cooking wine, a little ginger and garlic, and then blanch the meat. Be sure to stir it and cover it until the water is boiled again. Don't be too ripe, or you will take away the whole taste. After blanching, put it on the plate

Step 9: heat the pan, add only a little oil (don't add too much oil to the meat itself), add the meat and stir fry after eight colors, the fire should not be too big, and the surface of the meat should be slightly discolored

Step 10: stir fry about 3 minutes later, add minced garlic, ginger, pepper, stir fry the flavor, then add cooking wine, stir fry the wine flavor, then add vinegar, stir fry the vinegar flavor, then add soy sauce, stir fry the sauce flavor, these four steps are recommended in turn, you will experience the four meat flavor, then add the sugar water, feel the water is not enough, and then add appropriate amount of warm water, and then add ginger, garlic, star anise, Cinnamon and fragrant leaves, first boil the boiling water, boil the water and turn it on. After the water is dried, use chopsticks to remove the sauce you don't want to eat. Add the salt and chicken essence to the seasoning.

Step 11: look, the final product, red is not very obvious, but absolutely attractive. Guys, have you learned it?

Materials required:

Streaky pork: moderate

Ginger: moderate

Garlic: right amount

Salt: right amount

Chicken essence: appropriate amount

Zanthoxylum bungeanum: right amount

Rock sugar: right amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Old style: moderate

Vinegar: right amount

Cooking wine: moderate

Note: stir fry sugar with water, not oil

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: spiced

Chinese PinYin : Hong Shao Rou