braised pork in brown sauce(hong shao rou )

braised pork in brown sauce

Introduction:

"Braised meat, except for vegetarians, seems to be loved by all people. Three layers of five flowers, fat but not greasy. I want to eat a piece. It's hard for those of us who want to lose weight. The braised meat I made today is mainly for my husband. I only tasted a small piece. Hey, hey, taste the salt

Production steps:

Step 1: cut pork into 1cm cubes. Blanch in water. Drain and put on a plate. Don't pour out the boiled water

Step 2: dry in the pot. Add sugar and stir fry. (some people like to fry with some oil. I prefer dry fried sugar

Step 3: stir fry the sugar until it melts, then add the pork. Don't wait for too much sugar. The streaky pork cooked in that way will have a little paste taste

Step 4: stir fry until the pork is evenly wrapped with a layer of sugar, then put in an anise. Stir fry in soy sauce

Step 5: stir well and pour in the water for blanching the meat. (if you don't like oil, you can pour in clean water, mainly without losing the meat)

Step 6: after the fire is on, burn it for about an hour.. Add a little salt according to your taste. Put in the soaked fungus.

Step 7: Sheng pan. Put some parsley. It's ready to go

Materials required:

Pork: 200g

Auricularia auricula: right amount

Sugar: right amount

Star anise: right amount

Soy sauce: moderate

Note: I usually use less seasoning for cooking. This is the best way to retain the taste of the food itself

Production difficulty: simple

Process: firing

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Hong Shao Rou