braised pork in brown sauce(hong shao rou )

braised pork in brown sauce

Introduction:

"I've cooked braised pork many times before, but the color of each time is not very good. This time I tried a different method, and it's really better than before. Let's briefly introduce it to you ~ ~"

Production steps:

Step 1: cut the pork into pieces, wash it, soak it in cold water, rinse it again, boil it in cold water (more water), skim off the foam;

Step 2: take out the meat;

Step 3: reserve the soup in the pot;

Step 4: pour oil into the pan, heat up, add sugar, stir fry until golden yellow and slightly sticky, pour in blanched pork, add soy sauce, stir fry until evenly colored, add soy sauce, medlar, pepper, soy sauce, clove, cinnamon, Xiangye, scallion, ginger, garlic, continue to stir fry until slightly dark color;

Step 5: pour in the blanching water just left, bring to a boil over high heat, turn to low heat, simmer slowly for about 50 minutes, add salt, simmer over high heat for 10 minutes, until the soup is tight.

Step 6: finished product

Step 7: finished product

Materials required:

Streaky pork: moderate

Wolfberry: moderate

Clove: right amount

Onion, ginger and garlic: right amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Moderate: Cinnamon

Fragrant leaves: appropriate amount

Old style: moderate

Soy sauce: moderate

Sugar: right amount

Oil: right amount

Salt: right amount

Note: the soup of blanched meat should be clean and clear, and the floating foam and other impurities must be removed. The temperature of stewed meat should not be too low.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: other

Chinese PinYin : Hong Shao Rou