braised pork in brown sauce(hong shao rou )

braised pork in brown sauce

Introduction:

"Braised pork is the most common and popular dish. Every family can make this dish, but the way of doing it will be different. Looking at China on the tip of the tongue, the way of doing two kinds of braised pork is different. To make red and red attractive color, you can use fried sugar color, old style soy sauce, and red koji powder. Like our family, the taste is not sweet, so we use red It's really nice to have Qu Fen come and burn it

Production steps:

Step 1: wash the pork

Step 2: add proper amount of water to the pot and heat it, then add the pork and cook it

Step 3: cook until the meat is lighter, about 3 minutes, you can pick it up and cut it into pieces

Step 4: add oil into the pan, then stir fry in garlic and ginger slices

Step 5: after frying out the flavor, pour in the pork and stir fry until the meat is slightly oily

Step 6: pour into a large bowl of warm water

Step 7: add soy sauce, soy sauce, star anise, Chinese prickly ash and Monascus powder into the water and cook together

Step 8: cover the pot and simmer for about 40 minutes

Step 9: close dry, uncover, stir fry evenly can be out of the pot

Materials required:

Pork: 400g

Zanthoxylum bungeanum: right amount

Star anise: right amount

Garlic: right amount

Ginger slices: right amount

Old style: moderate

Soy sauce: moderate

Cooking wine: moderate

Monascus powder: right amount

Vinegar: right amount

Note: in the cooking time to join the soy sauce and soy sauce, salty, out of the pot before you can taste, if not enough, then add some salt or soy sauce!

Production difficulty: simple

Process: firing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Hong Shao Rou