Home style braised meat(jia chang hong shao rou cong xiao ai chi de rou cai )

Home style braised meat

Introduction:

"In order to make the meat stew more soft and waxy, I used a pressure cooker. The meat was delicious and saved a lot of time."

Production steps:

Step 1: wash the pork and boil it in cold water until discolored.

Step 2: blanch the discolored pork and wash it.

Step 3: cut the pork into small cubes and put them into the pressure cooker. Add the cold water that has just been put into the pork.

Step 4: pour some soy sauce into the pan to color the meat.

Step 5: add the right amount of salt to the pot.

Step 6: cover the pressure cooker, put on a high heat, make a sound when the pressure of the pressure cooker is high enough, then turn to low heat and simmer for 15 minutes.

Step 7: add garlic to the stewed meat.

Step 8: add a piece of rock sugar and dry the soup over low heat.

Materials required:

Pork: 700g

Garlic: right amount

Old style: moderate

Rock sugar: right amount

Salt: right amount

Note: 1. When stewing meat in pressure cooker, wait for the water to boil, then turn down the heat. 2. The best time for stewing is 15 to 20 minutes. If the meat is too bad after stewing for a long time, the quality of the dish will be worse. 3. Before the final juice collection, put the rock sugar to color, the effect is very good. And the food will have a better taste. 4. Except for the fat of the meat itself, there is no extra grease. It's a lot less calories. It's healthier.

Production difficulty: Advanced

Process: firing

Production time: half an hour

Taste: Original

Chinese PinYin : Jia Chang Hong Shao Rou Cong Xiao Ai Chi De Rou Cai