braised pork in brown sauce(hong shao rou )

braised pork in brown sauce

Introduction:

"Delicious but not tiresome braised meat is mainly through the" stir "method to stir out the fat in the meat, and then simmer slowly, so that the meat is fat but not greasy, dry but not firewood, what is needed is not cooking skills, but patience and time. If you cook it patiently and treat it carefully, the harvest will be delicious=^_ ^=”

Production steps:

Step 1: cut the pork into 2 cm square pieces, wash the meat and put it into the pot, pour in water to cover the pork, boil over high heat for 15 minutes, remove the foam and let cool.

Step 2: heat the pot, do not put oil, put the cooked pork, stir fry until the surface slightly discolored oil.

Step 3: to see so much oil, always stir fry until the streaky pork shrinks and the color is yellowish. The most important thing is to stir out the oil. In the middle of the oil can be poured out, and then back to continue to stir.

Step 4: restart the pan and pour in a tablespoon of oil. Put in the rock sugar, small fire until the rock sugar dissolves, color yellow, bubble. Pour in the meat immediately, stir fry over low heat, color the meat evenly; add cooking wine, soy sauce and soy sauce, stir well quickly.

Step 5: put green onion, ginger, garlic, Chinese prickly ash, star anise and cinnamon into the casserole, pour boiling water without any materials, and bring to a boil over high heat; cover and turn to low heat, keep the water slightly open, and simmer for about 1-2 hours. Pay attention to the observation in the middle, and don't dry the water.

Step 6: when the meat is soft, open the lid, add salt to taste, turn to high heat, when the broth thickens and becomes thick, you can.

Materials required:

Pork: 500g

Star anise: 1 capsule

Chinese prickly ash: 10

Cinnamon: 1

Scallion: 1

Ginger: 1 yuan

Garlic: 2 cloves

Rock sugar: 10g

Veteran: 1 teaspoon

Soy sauce: 2 tsp

Cooking wine: 1 / 2 tbsp

Salt: right amount

Note: 1, fry rock sugar must use a small fire, from the bubble immediately after the meat into stir fry, later, the sugar color will become paste, bitter; 2, stew to pour hot water, add more water, the best time add enough, because after the stew time will be very long. 3. Stir fried meat taste will be hard, so be sure to simmer slowly, simmer for a longer time, until the pork is soft and waxy. If the time is short, the meat may be cooked, but the taste is not good.

Production difficulty: simple

Process: firing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Hong Shao Rou