Simple three cups of braised pork(jian yi san bei hong shao rou )

Simple three cups of braised pork

Introduction:

"Stewed pork is the specialty of MI Ma, and it has been the banquet dish of MI family for a long time. Mi Ma's usual practice is to change the meat into a knife, then blanch it, then stir fry it with sugar, then add vinegar, soy sauce, salt, spice and rice wine, boil it in high heat, then cook it in low heat until the meat is rotten, spit out oil, and then come out of the pot. Because it tastes delicious, the whole family likes to eat it. The braised meat needs to be cooked with a few layers of meat. It's fatter, and you need to use some oil when burning sugar. In this way, there is more oil. In addition, some friends and relatives always ask about the method of braised meat. When Mi Ma talks about frying sugar, everyone feels that it's difficult to improve it into a simple version. With the practice of three cups of chicken, do not burn sugar, do not fry meat, directly add material to cook, hehe, also very delicious! Successful improvement! Experience the joy of change again

Production steps:

Step 1: material drawing. According to the amount of ingredients, sugar is almost twice as much as salt, and the amount of soy sauce is slightly less. Too much will be black. If you can't hold it, you can add it in several times.

Step 2: cut pork into cubes and blanch with ginger cooking wine.

Step 3: wash the blanched meat to remove the froth and add all other ingredients.

Step 4: depending on the situation of your own pot, add appropriate amount of soup or hot water, with no meat as the criterion.

Step 5: simmer slowly over medium heat.

Step 6: stir in the middle and check the amount of soup

Step 7: you can adjust the size of the fire, but you can't add water in the middle.

Step 8: stew until the end, about 20 to 30 minutes later, almost no soup, meat will be a lot of oil, slightly boiled out of the pot.

Materials required:

Streaky pork: moderate

Ginger: right amount

Scallion: right amount

Sugar: right amount

Salt: right amount

Cooking wine: moderate

Soy sauce: right amount

Soy sauce: moderate

Star anise: right amount

Fragrant leaves: appropriate amount

Cinnamon: moderate

Vinegar: right amount

Note: pay attention to the amount of water, to ensure that the stew process does not add water, if it is not well controlled, can only add the right amount of boiling water. To use a small fire slow stew, fire soup easy to dry.

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: salty and sweet

Chinese PinYin : Jian Yi San Bei Hong Shao Rou