Braised pork with beer(pi jiu hong shao rou )

Braised pork with beer

Introduction:

"There are many ways to make braised meat. The famous styles of braised meat include su style, Mao style, Benbang style, northern style, min style, Lu style and so on. Today, I learned a trick from Lao Yang. It's not boiling water, it's not fried with sugar, it's simple and convenient, and it retains the flavor of the meat. In addition, I changed the boiled water into beer to make the braised meat crispy, delicious and fat But not greasy. "

Production steps:

Step 1: a piece of pork, about 500 grams.

Step 2: rock sugar, ginger slices, star anise, dry red pepper set aside.

Step 3: cut the pork into pieces the size of mahjong and rinse them.

Step 4: put a spoonful of cooking wine and appropriate amount of water, soak for one hour, take out and drain.

Step 5: put a small amount of oil in the pan and stir fry the meat until yellowish.

Step 6: add dried pepper, star anise, ginger, stir fry out fragrance.

Step 7: put 1 tbsp cooking wine, stir fry a few times, then put soy sauce, soy sauce, stir well.

Step 8: transfer to casserole, add a bottle of beer to submerge the meat (if the beer is not enough, add boiling water).

Step 9: add lid, bring to a boil, simmer for 2 hours.

Step 10: simmer until the crispy pork, then turn it into a frying pan, add salt and rock sugar, collect the juice over high heat, shake the pan, do not turn it over.

Step 11: just wrap the soup evenly on the meat!

Materials required:

Pork: 500g

Rock sugar: right amount

Ginger: right amount

Dry pepper: right amount

Star anise: right amount

Old style: moderate

Soy sauce: moderate

Salt: right amount

Cooking wine: moderate

Note: 1. This pork, there is no blanching, but instead into the way of soaking, can retain the meat fragrance. But maybe I can't stand the kitchen cleanliness. In fact, it's OK after blanching. It depends on your preference. 2. In addition, it also changes the process of stir frying sugar. Rock sugar is used in the final juice collection, which can enhance color, aroma and brightness. 3. Be sure to use wok - casserole - wok, because only using wok will not have the feeling of crispness. If you use casserole for juice, it is not good to collect juice. It doesn't have that thick color.

Production difficulty: simple

Process: simmer

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Pi Jiu Hong Shao Rou