Braised pork braised in brown sauce(mao shi hong shao rou )

Braised pork braised in brown sauce

Introduction:

"This Mao's braised meat is learned from the disciples of Cheng Ruming, a famous chef in the country. It's very simple. You only need to master a few tips to make a healthy and delicious Mao's braised meat. Cheng Ruming was Mao Zedong's head chef. He served Mao Zedong and other party and state leaders for decades in Zhongnanhai and Diaoyutai State Guesthouse, and was known as "national Chef". Because the chairman does not eat soy sauce, so Mao's braised meat does not put soy sauce, only fried sugar. Tips: when choosing pork, choose the lean meat with shallow texture, because the lean meat with shallow texture is small pork, and the lean meat with deep texture is old pork. "

Production steps:

Step 1: cut the pork into 3.5cm to 4cm cubes. (it's delicious to cut the braised meat into large pieces. It's easy to cut the lean meat into small pieces.) Bring to a boil with water. Blanch the cut pork for about three minutes. Remove and set aside. Tip: blanch the meat in hot water, the lean meat will be tender

Step 2: heat a little oil in the pan, add the boiled pork and stir fry for 10-15 minutes, and pour out the oil at any time during the process. (tip: stir fry the whole meat in a low heat, pour out the fat at any time, otherwise the rising oil temperature will make the lean meat stir more and more firewood.)

Step 3: after stir frying, pour some hot water and wash the slick oil on the pork.

Step 4: stir fry sugar color: do not add oil or water in the pot, heat it directly, add white sugar and stir fry it. When you see that the color turns golden red and there are many bubbles, pour in hot water and mix well, then put it out for standby. (tip: if you don't add oil or water to the pan, you can add sugar directly to the pan. The sugar fried in the dry pan has a stronger color effect and a longer taste.)

Step 5: cut green onion into sections, three or four pieces of ginger, three or four pieces of fragrant leaves, two or three pieces of cinnamon and two or three star anise, and sugar color.

Step 6: heat the oil in a hot pan, add scallion, ginger, fragrant leaves, cinnamon and star anise, stir fry over low heat, add pork and stir fry, then add sugar and stir well.

Step 7: pour in hot water, stir in three spoons of cooking wine to remove the fishy smell, a small spoonful of salt to improve the taste, and bring to a boil.

Step 8: cover the meat with a small heat until it is soft and rotten. It takes about 1.5 to 2 hours.

Step 9: collect the juice over high heat until the soup is thick. (tip: the four corners of the skin of the cooked braised meat will droop down, and the braised meat is successful.)

Materials required:

Streaky pork: moderate

Onion: three or four sections

Ginger: three or four tablets

Star anise: two

Cinnamon: two

Fragrant leaves: two or three pieces

Cooking wine: moderate

Salt: right amount

Sugar: right amount

Note: PS: 1, when choosing pork, choose the lean meat with shallow texture, because the lean meat with shallow texture is small pork, and the lean meat with deep texture is old pork. 2. Cut pork into 3.5cm to 4cm cubes. It's easy to cut lean meat. 3. Most people blanch the meat in cold water to force the blood out of the meat, but this braised meat is blanched in hot water for three minutes, and the lean meat will be tender. 4. Stir fry the pork for 10-15 minutes. Pour out the oil at any time. Otherwise, the rising oil temperature will make the lean meat stir fry more. 5. Dry pan fried sugar color effect is more rich, taste more lasting. 6. If you heat water, lean meat will not be firewood. If you make a good braised meat, the four corners of the skin will droop down. At this time, the braised meat is successful.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Mao Shi Hong Shao Rou