Braised pork with autumn fat(tie qiu biao hong shao rou )

Braised pork with autumn fat

Introduction:

"I think it's a versatile dish. Although the methods are different, they are roughly the same. It's not difficult."

Production steps:

Step 1: blanch pork and prepare seasoning.

Step 2: stir fry streaky pork in a dry pan over low heat

Step 3: stir fry until the pork is colored and a lot of oil is produced.

Step 4: in a clean pan, pour in a small amount of oil and stir fry until fragrant.

Step 5: add the stir fried streaky pork, release the raw soy sauce, and mix the white sugar.

Step 6: add water along the edge of the pot and add wine. The fire is boiling.

Step 7: add quail eggs cooked in advance. Eggs are OK.

Step 8: simmer over low heat for 90 minutes, until the fat is soft and glutinous, then the juice can be collected over high heat. Simmer for 60 minutes and season with salt.

Step 9: finished product, meat is not greasy.

Materials required:

Streaky pork: moderate

Quail eggs: moderate

Scallion: right amount

Large material: moderate amount

Moderate: Cinnamon

Fragrant leaves: appropriate amount

Ginger: right amount

Soy sauce: moderate

Old style: moderate

Cooking wine: moderate

Sugar: right amount

Note: the best time to add enough water, if not enough, heating water in the middle.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Tie Qiu Biao Hong Shao Rou