braised pork in brown sauce(hong shao rou )

braised pork in brown sauce

Introduction:

"When it comes to the change of braised meat, I think of Su Dongpo. It is because of his efforts that braised meat has been able to move from the grassroots to the upper class, from the common people's cooking pot to the literati's table. In fact, Dongpo meat, which has a long history and is famous in the north and south of the country, is, to put it bluntly, braised meat. Studying the history of braised pork, it's really hard to say when and where it came into being. However, due to Mr. Dongpo's tireless efforts, since then, braised pork has officially stepped onto the stage of history. "The price of good pork in Huangzhou is like dirt. The rich refuse to eat it, but the poor do not know how to cook it. Slow fire and little water make it beautiful when the fire is full. Come and have a bowl every morning, and you'll be too full for your family. " From this poem "eating pork" written by Su Dongpo, it is not difficult to see that Mr. Su not only "comes every morning for a bowl of delicious food", but also understands the cooking method of "slow fire, less water, when the fire is enough, it will be beautiful"

Production steps:

Materials required:

Streaky pork with skin: 800g

Potatoes: 2

Carrot: 1 stage

Pixian Douban: 3 teaspoons

Honey: 1 teaspoon

Garlic: right amount

Ginger: moderate

Star anise: 5

Cinnamon: moderate

Fragrant leaves: appropriate amount

Salt: right amount

MSG: right amount

Soy sauce: 1 teaspoon

Chinese prickly ash: 1 teaspoon

Water: moderate

matters needing attention:

Production difficulty: simple

Process: firing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Hong Shao Rou