Braised pork in brown sauce(jin pai hong shao rou )

Braised pork in brown sauce

Introduction:

"-- well, I don't know why it's called golden braised pork... What does gold mean? What does that mean? Anyway, I like sweet braised pork, so I share this delicious \ (^ o ^) / ~ ~ "

Production steps:

Step 1: get the ingredients ready: small half bowl of rock sugar, 2 star anise, 4 cloves of garlic, long green onion, large ginger.

Step 2: wash the pork and cut it into large pieces. Make sure each piece has skin and fat.

Step 3: heat the pan, pour in the meat and fry it over medium low heat. Keep turning, the oil in the meat will gradually seep out, fry the meat until each side is golden yellow, and then serve.

Step 4: if there is more lard in the pot, take out some and keep some base oil. Pour in the rock sugar and heat it over low heat until it dissolves and turns yellow

Step 5: (boiled thin sugar) turn the fried meat into a pot, so that the surface of each piece of meat is evenly covered with thin sugar. Because the sugar is easy to cool and harden, so the action should be fast.

Step 6: scallion, ginger, star anise, garlic into the pot, add salt, and a little cooking wine, soy sauce, and finally pour into the warm water without meat, boil, change the low heat to smolder for 20-25 minutes, and finally heat the juice.

Materials required:

Fat and lean meat: 500g

Star anise: 2

Garlic rice: 4 pieces

Onion: two

Ginger: right amount

Soy sauce: right amount

Salt: right amount

Note: do not put too much soy sauce too early, otherwise the meat is too dark, it is best to use soy sauce, pork with skin should be boiled for about 30 minutes, the fire should be small head and tail, big middle. Stir up some oil in the meat, otherwise it's too fat. Cinnamon, clove, baikou, sufu, chicken essence and vinegar can be added according to the taste.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Jin Pai Hong Shao Rou