Private braised pork(si zhi hong shao rou )

Private braised pork

Introduction:

"Braised pork must be eaten often and cooked at home, but everyone's way of doing it is different and the taste is different. Today I would like to share with you my secret braised pork. This dish is salty, sweet, fragrant and fresh, with bright color, full meat flavor, fat but not greasy, and ensures the same flavor every time. Delicious we learn from each other, we can eat the same dish in different ways and tastes, and change our boredom of always eating a flavor ~! "

Production steps:

Step 1: cut the pork into 15-20g pieces. Of course, you can do more and marinate more. Then wrap it in plastic wrap and refrigerate it in the refrigerator. You can take it as you like.

Step 2: mix the marinade in proportion with water and mix well

Step 3: add a small amount of soy sauce into the ingredients and mix evenly

Step 4: mix cooking wine into marinade in proportion

Step 5: mix well and marinate for about 30 minutes.

Step 6: add water about the same weight as the salted meat, put it into the pot with the salted meat, boil it over high heat and stew it over low heat; you can also use microwave cooking.

Step 7:

Materials required:

Fresh pork: 1000g

Cooking marinade: 45g

Old style: 30g

Cooking wine: 10g

Water: 300g

Note: you can choose different kinds of meat, such as pork, chicken, beef, etc.; use the braised meat bag, you can offer your family a beautiful braised meat; you can also pickle some meat at home, then wrap it with plastic wrap, and put it in the refrigerator for refrigeration, so that you can take it as you like, which is very convenient. In addition, the braised meat can also be made by microwave. The main ingredients required for this dish are: 1000 grams of streaky pork; 45 grams of marinade for braised pork; marinade ratio: water: raw meat = 4.5:1 (cooking wine): 3 (soy sauce): 30:100; other ingredients: 3 grams of soy sauce / 100 grams of raw meat; 1 gram of cooking wine / 100 grams of raw meat; 300 grams of water (ice water or cold water). Recommended roasting time: 40 minutes or more When the stew is just boiling, there will be some foam. You can use a small spoon to skim out the foam, which will not affect the effect of our dishes.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Si Zhi Hong Shao Rou