Braised pork in soy sauce(xin he zhi jiang xiang hong shao rou )

Braised pork in soy sauce

Introduction:

"Some time ago, I participated in the activity of Xinhe condiment. I didn't expect that I won the prize when I was young. What a surprise! It's just that I didn't have time to try it out some time ago. I'd like to take advantage of my free time today to comfort my stomach, which has been battered by the company canteen. "

Production steps:

Step 1: cut the pork into pieces of mahjong, wash and set aside

Step 2: put the pork into the pot in cold water, add a little white vinegar and a proper amount of cooking wine, bring it to a boil and rinse it

Step 3: pour the oil into the pot, stir fry the pork, stir fry until yellowish, then add ginger

Step 4: add the bean paste

Step 5: stir well and add boiling water. The water should not pass the meat

Step 6: simmer slowly over low heat, and finally collect the sauce over high heat, so as to make the sauce stick on the meat

Step 7: take a close-up, hehe. Xinhe's Douban flavor is salty, fresh and full of sauce flavor. This braised pork is very delicious. Even my vegetarian grandfather ate several pieces of it. Ha ha, I really have a sense of accomplishment

Materials required:

Pork: 500g

Bean paste: 2 tbsp

Soy sauce: right amount

Old style: moderate

White vinegar: right amount

Cooking wine: moderate

Scallion: right amount

Ginger: right amount

Note: 1, add white vinegar is to better remove meat and impurities. 2. After adding bean paste and soy sauce, the meat can not put salt, the taste is enough.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Xin He Zhi Jiang Xiang Hong Shao Rou