Braised pork in brown sauce(mi zhi hong shao rou )

Braised pork in brown sauce

Introduction:

"Braised meat should belong to Shanghai cuisine. When it comes to braised meat, you can't forget Su Dongpo, who pushed the cause of eating braised meat to the peak. It is because of his efforts that braised pork has been able to move from the grassroots to the upper class, from the common people's cooking pot to the literati's table. In fact, Dongpo meat, which has a long history and is famous in the north and south of the country, is, to put it bluntly, braised meat. Studying the history of braised pork, it's really hard to say when and where it came into being. However, due to Mr. Dongpo's tireless efforts, since then, braised pork has officially stepped onto the stage of history. "The price of good pork in Huangzhou is as cheap as dirt. The rich refuse to eat it, while the poor do not know how to cook it. Slow fire, less water, when the fire is full, it is beautiful. Come and have a bowl every morning, and you'll be too full for your family. " From this poem "eating pork" written by Su Dongpo, it is not difficult to see that Mr. Su is not only "delicious" like "coming to a bowl every morning", but also well versed in the cooking method of "slow fire, less water, when the fire is enough, it will be beautiful"

Production steps:

Step 1: wash 3 cm square pieces of streaky pork.

Step 2: cut scallion into sections and ginger into slices.

Step 3: heat the oil in the pan and add rock sugar.

Step 4: stir fry the sugar over low heat.

Step 5: add the pork.

Step 6: stir fry with sugar.

Step 7: add soy sauce.

Step 8: stir fry the flavor.

Step 9: add appropriate amount of water, add scallion, ginger.

Step 10: add star anise and cinnamon.

Step 11: add the decaying milk.

Step 12: stir well and bring to a boil.

Step 13: cover and simmer for 1 hour and 20 minutes.

Step 14: open the lid, turn to high heat to collect the juice, add Lee Kam Kee oyster sauce and salt to taste, and stir well.

Materials required:

Pork with skin: 400g

Scallion: 15g

Ginger: 10g

Rock sugar: 15g

Star anise: 3G

Cinnamon: 2G

Soy sauce: 15ml

Tofu milk: 10ml

Water: moderate

Peanut oil: 25ml

Salt: right amount

Li Jinji: oyster sauce 5ml

Note: pork must be made of streaky pork with skin, which is delicious. Put the oyster sauce at last. If you put it early, it will destroy the taste of oyster sauce. Don't put too much salt, it will spoil the taste.

Production difficulty: Advanced

Process: firing

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Mi Zhi Hong Shao Rou