Braised pork in soy sauce(hong shao wang chao )

Braised pork in soy sauce

Introduction:

"Wangchao meat is crispy and tender. It's the best dish for fishermen in the East China Sea!" Wangchao is called badaiqiao in Shandong Province. It's basically blanched or stewed in soy sauce, and rarely braised in soy sauce. This time, according to the tip of the tongue 2, we made this dish of braised Wangchao, which tastes very good. "

Production steps:

Step 1: remove the ink bag and clean it.

Step 2: put the washed water into the boiling hot water and blanch it for 5 seconds. Take out the water immediately and reserve it.

Step 3: hot pot oil, add onion ginger and star anise stir fry out fragrance.

Step 4: put in the tide.

Step 5: stir fry the flavor.

Step 6: add sugar, soy sauce and meijixian.

Step 7: stir well.

Step 8: cover and simmer for 1 minute, add a little oyster sauce and stir well.

Materials required:

Wangchao: 500g

Scallion: 10g

Ginger: 5g

White granulated sugar: 10g

Soy sauce: 5ml

Meijixian: 5ml

Oyster sauce: 5ml

Peanut oil: 25ml

Star anise: 1

Note: do not blanch for too long. Add oyster sauce at the end. No MSG.

Production difficulty: Advanced

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Hong Shao Wang Chao