Braised pork in brown sauce(si fang hong shao rou )

Braised pork in brown sauce

Introduction:

"Braised pork is a classic home dish with bright red and attractive color. It's definitely a big dish with great face when friends get together to make a dish. But in fact, it's not difficult to make braised pork. If we master some tips, we can all make braised pork which is fat but not greasy, thin but not woody!"

Production steps:

Step 1: cut the pork into large pieces

Step 2: potato cutting hob block

Step 3: boiled pork in cold water

Step 4: drain the water after washing

Step 5: add a small amount of hot water into the frying pan to stir out the oil. This method is learned from my grandmother, which is called water stir frying

Step 6: you can use a bamboo stick to prick the fat part of the meat to release the oil better

Step 7: stir fry the pork and take it out. Leave a little base oil, add 1 tablespoon sugar and stir fry

Step 8: add proper amount of boiling water and bring to a boil

Step 9: then add the meat, add onion, ginger, garlic, dried pepper, fragrant leaves, salt, oyster sauce seasoning, and then add some soy sauce to color

Step 10: add the beer frothed with meat

Step 11: add a spoonful of rotten milk to add flavor, simmer for 1 hour

Step 12: add the potatoes and simmer for half an hour

Step 13: then collect the juice

Materials required:

Pork: 400g

Onion, ginger and garlic: right amount

Fragrant leaves: three pieces

Old style: moderate

Beer: moderate

Potatoes: 1

Dry pepper: right amount

Oyster sauce: right amount

Sufu juice: right amount

Sugar: right amount

Note: the best choice for meat is Wuhua three-layer. I didn't buy it today, so I used ordinary fat and lean meat. The effect is worse. At last, I had better use casserole when stewing. I didn't think it was troublesome, so I didn't change the pot. Beer can also be replaced by Huadiao wine. It tastes better, but it's better not to add water directly, otherwise the lean meat will turn into firewood. Potatoes can be replaced by yams, mainly used to absorb oil, Relieving greasiness

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Si Fang Hong Shao Rou