braised pork in brown sauce(hong shao rou )

braised pork in brown sauce

Introduction:

"Braised pork in brown sauce is a classic Chinese dish, with festive colors and appetizers. In fact, the practice of braised meat is similar. There are many recipes in the world of delicious food. In fact, there is no original or not. Most of them are only slightly different in the treatment of small details. In fact, it also shows the popularity of this dish~^_ ^I'd like to join in the fun and make my own braised meat. Let's do it together? "

Production steps:

Step 1: wash the pork and prepare the ingredients

Step 2: when cutting, you can cut a little bigger, because it will shrink in the process of later cooking. If you change the knife, you can cut it as square as possible, and the dish will look better when it is burned. Cut pork with cooking wine, water slightly soak for a while.

Step 3: blanch pork until discolored and remove

Step 4: take out the boiled pork and drain the water. You can use kitchen water to help dry the water, so as to avoid splashing oil when frying.

Step 5: take a mouthful of oil-free and water free clean pot (I use iron pot), add pork and stir fry until oil comes out.

Step 6: at the beginning, you can react a little more frequently to avoid sticking to the pot. If you don't like fat meat, you can stir it for a while to make it more oily.

Step 7: wash and dry the pan, add a little remaining oil, pour in crushed rock sugar, stir fry over low heat until the sugar is golden.

Step 8: when the sugar color is golden, add the pork and stir fry quickly, then spray the cooking wine, stir fry until the color is uniform, and then pour boiling water along the edge of the pot to avoid the pork. Then stir in a few old soy sauce, fresh shellfish, and then boil it, then add star anise, fragrant leaf, cinnamon and orange peel in turn. (because it's quick to stir fry the meat after the sugar is fried. I can't take a step-by-step picture. I'm sorry.)

Step 9: after stewing in step 8, the skin of the meat is well blended with the lean meat. Add salt and a little chicken essence to taste.

Step 10: finished product drawing

Materials required:

Pork: 500g

Ginger: right amount

Garlic: right amount

Star anise: right amount

Cinnamon: moderate

Dry pepper: right amount

Fragrant leaves: appropriate amount

Salt: right amount

Soy sauce: moderate

Old style: moderate

Cooking wine: moderate

Note: 1. I use yellow rock sugar, other rock sugar can be, rock sugar will be more beautiful than white sugar. 2. When frying sugar, pay special attention to the heat. If you don't stir it enough, you can't get color. If you stir it too much, the taste will be bitter, and the color will be too dark and not bright enough. Practice more, grope more. 3, try to rely less on soy sauce coloring, too deep, not good-looking.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Hong Shao Rou