braised pork in brown sauce(hong shao rou )

braised pork in brown sauce

Introduction:

Production steps:

Step 1: dice pork and skim the foam.

Step 2: control the moisture content, which is very important.

Step 3: cool the oil a little, add sugar and cremate. Until the sugar foam is covered with oil, then add the diced meat. (self made self portrait. In order to ensure the quality of sugar color, the heat in this picture is slightly lower, just for reference)

Step 4: stir fry the sugar evenly. Then, keep the heat low and slowly squeeze out the fat.

Step 5: after the oil is slowly forced out, add onion, ginger and garlic. The flavor of onion and garlic can be changed.

Step 6: add plenty of boiling water. Charging bag. Keep it open for 15 minutes.

Step 7: add salt and simmer for 40 minutes. The better the sealing of the pot, the softer the stew.

Step 8: add the soy sauce to taste, and collect the sauce over high heat. Put the plate on the table, don't say more, say more is saliva.

Materials required:

Pork: 500g

Onion, ginger and garlic: right amount

Stew: right amount

Sugar: 4-6 tbsp

Salt: 0.5 tbsp

Peanut oil: a little

Raw soy sauce: 1 tbsp

Note: after the water must control the meat dry, so as to color. Think about the fluorescent agent or something. Don't be lazy with kitchen paper or something.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Hong Shao Rou