Braised pork without a drop of oil(bu yong yi di you de hong shao rou )

Braised pork without a drop of oil

Introduction:

The delicacy of Chinese food lies in the change of random ingredients. In the south, soy sauce is used to color, while in the north, fried sugar is preferred. Women should not deliberately insulate themselves from delicious meat in order to keep fit. In fact, a lot of science has proved that eating meat properly does not add extra fat. After the pork is fried with oil, the stewed red fried meat is fat but not greasy, soft and rotten, very delicious and delicious. It is also very suitable for our health concept, that is, less oil, appetizing and greasy. Now, I recommend a classic method of braised meat, one drop of oil can make delicious and healthy braised meat. "

Production steps:

Step 1: clean the pork, cut it into cubes, put it in the pot under cold water, and skim the foam after boiling.

Step 2: take out the boiled meat and clean it with warm water.

Step 3: prepare the seasoning: dried pepper, cinnamon, geranium, star anise (garlic is also optional).

Step 4: make a small pot, do not put oil, put the meat into repeatedly stir fry, stir fry until the meat is a little burnt, there is oil leakage, turn off the heat and take out the meat.

Step 5: make a pot, heat up the lard with meat pieces, add star anise, dried pepper, cinnamon and fragrant leaves, and stir fry until fragrant.

Step 6: add the meat and stir fry for 1-2 minutes, then remove and set aside.

Step 7: use the remaining oil in the pot to add 2 spoonfuls of sugar (this amount can be added according to your preference, if you like to eat sweeter, put more sugar), and stir fry the sugar over low heat.

Step 8: This is the process of sugar color change.

Step 9: when the sugar bubbles, the color turns red.

Step 10: cook 1 spoonful of hot water quickly, add the meat and stir fry until the meat turns red.

Step 11: stir fry until the pork is colored, add appropriate amount of soy sauce, soy sauce (do not put more, put more color on the black), rice wine stir fry.

Step 12: add boiling water (add more water, it's better to add enough at one time. When the meat is stewed, you can collect the soup on high fire. If there is less water, adding water halfway will affect the taste of the meat), and then add ginger, scallion and hawthorn slices.

Step 13: cover the pot, bring to a boil, simmer for 1 hour.

Step 14: after stewing for an hour, almost half of the soup is left. At this time, add 6 grams of salt (salt can be added according to your own taste. In the case of soup, don't taste the salty taste just right. It will be salty when the soup is concentrated). Continue to stew over low heat.

Step 15: when you taste the soft and rotten meat, you can harvest the juice in a big fire. A pot of fat but not greasy, the meat is crisp and rotten, and the appetizing braised meat is stewed well. You can enjoy it with a little wine

Materials required:

Rump tip: 1000g

Scallion: right amount

Star anise: 2

Dried pepper: 4

Fragrant leaves: 4 pieces

Cinnamon: 1 yuan

Fresh ginger: right amount

Dried hawthorn tablets: 4 tablets

Yellow rice wine: right amount

Old style: moderate

Soy sauce: moderate

Sugar: right amount

Boiled water: appropriate amount

Attention: 1. When blanching meat, it must be put into the pot in cold water, which is conducive to the release of blood. 2. At the beginning of stir frying the meat, we must use a small fire to stir fry quickly. When the fire is big, the meat is easy to paste. 3. Don't put too much soy sauce, because the fried sugar colored meat has been colored. Adding some soy sauce is to complement the color and flavor the raw soy sauce. 4. The added water must be put in hot water. Once the cold water is stimulated, the meat is not easy to stew. 5. Hawthorn slices are put in to make the meat easy to stew.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Bu Yong Yi Di You De Hong Shao Rou