braised pork in brown sauce(hong shao rou )

braised pork in brown sauce

Introduction:

"Braised pork is one of the hot dishes. It is mainly made of streaky pork. The cooking technique of braised pork is generally casserole, and its taste is sweet or salty. Braised pork in brown sauce is a famous local dish, which fully embodies the characteristics of "thick oil and red sauce"

Production steps:

Step 1: cut the pork into pieces the size of mahjong

Step 2: some seasoning

Step 3: add water to the pot and bring to a boil, then add water to the pork

Step 4: heat the wok, add some oil and sugar

Step 5: stir with chopsticks in one direction until the sugar turns red and bubbles

Step 6: stir fry the pork in the pot, stir fry repeatedly for coloring, stir fry for a while to force out the lard

Step 7: add onion, ginger, garlic, capsicum and pepper to stir fry. Then add soy sauce and soy sauce to stir fry

Step 8: add boiling water, cooking wine and large ingredients, then bring to a boil and simmer slowly

Step 9: stew for 1 hour, add salt, and heat up the soup

Step 10: soup received viscous, bright color on the Pan Sheng pan

Materials required:

Streaky pork: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Star anise: right amount

Sugar: right amount

Salt: right amount

Soy sauce: moderate

Old style: moderate

Dry red pepper: right amount

Cooking wine: moderate

Note: there are many kinds of braised meat, this is just my family's practice, maybe not so authentic, but fat but not greasy, very appetizing

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Hong Shao Rou