Braised pork in brown sauce(mei shi hong shao rou )

Braised pork in brown sauce

Introduction:

"Mei's braised pork is my name, because my husband's surname is Mei, and this is his specialty. The original name is because my husband's braised meat is fat but not greasy, smooth and elastic, and it must be mixed with oil and bean curd. It's different from other people's braised meat, so I named it Mei's braised meat directly

Production steps:

Materials required:

Streaky pork with skin: moderate amount

Oil bean curd: right amount

Ginger: right amount

Scallion: right amount

Garlic: right amount

Pepper: right amount

Soy sauce: right amount

Cooking wine: moderate

Old style: moderate

Salt: right amount

Sugar: right amount

matters needing attention:

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Mei Shi Hong Shao Rou