Braised pork with tomato(xi hong shi shao hong shao rou )

Braised pork with tomato

Introduction:

"Braised pork, as the most common home dish, everyone's practice is similar but not the same. Today, I'd like to introduce a new method to ensure that you seldom eat it. I also saw it when I saw happy life. I feel that cooking and life are the same. We need new attempts. Only in this way can we have a fresh feeling and feel very interesting. Today, every piece of braised pork is wrapped It's full of tomato sauce. It's soft, rotten and slippery. You can melt it with just a sip in your mouth. The most important thing is that you don't have the feeling of being greasy and greasy that everyone worries about. The taste is also quite good. "

Production steps:

Step 1: prepare all the ingredients, pork, onion and tomato

Step 2: cross the tomatoes, blanch them with water, peel them and cut them into pieces

Step 3: pork with toothpick in the skin with toothpick poke a small hole, is to better release the oil

Fourth step: put the pork in the hole and chill it in boiling water, remove blood and foam, and wash it with cold water.

Step 5: dry the pork and cut it into small pieces

The sixth step: first add a little oil in the pot and put the chopped pork into the pot. Stir the Baijiu in the pot. The proper amount of liquor in the pot is not only to smell fishy, but also to bring fresh oil. The thing we should pay attention to is that when the oil is more, the fire will be bigger. When the oil is small, the fire will be small. So the meat that has been fried can't help eating a piece.

Step 7: cut the onion into small pieces and set aside. I have to say that it's really hard to cut its eyes. Tears are streaming

Step 8: put the cut onion into the pot and stir fry it, then put in the right amount of tomato sauce for coloring. 8. Add part of the cut tomato in advance and stir fry evenly

Step 9: put in part of the tomato cut in advance and stir fry evenly

Step 10: add a little water, old extraction color, a little fresh soy sauce, add sugar, pepper, salt to taste, and finally add meat

Step 11: cook the meat for a while before adding a little tomato

Step 12: turn the heat down to boil. When there is still one third of the soup left, turn the heat down to collect the juice

Step 13: put the tomatoes cut in advance on the plate when it comes out

Materials required:

Pork: 500g

Tomatoes: three

Old style: moderate

Soy sauce: moderate

Tomato sauce: right amount

Onion: right amount

Baijiu: moderate amount

Sugar: right amount

Salt: right amount

Note: the key point of this dish is to match the raw tomato, so that vitamins and lycopene are available, which not only looks good, but also is not greasy when eating

Production difficulty: simple

Process: firing

Production time: one hour

Taste: hot and sour

Chinese PinYin : Xi Hong Shi Shao Hong Shao Rou