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

Braised pork in brown sauce

Introduction:

"Fat but not greasy is the highest level of braised meat. On the premise of advocating green life, I'd like to introduce a secret braised meat with vegetables. It's only five yuan at a time. A well-off life is just like this."

Production steps:

Step 1: cut pork into pieces, add spices, pepper seed, ginger, scallion, garlic.

Step 2: heat hot water in the pot and prepare to blanch the meat. Pour it in with the material. (1-3 minutes)

Step 3: blanch the meat and set aside. Pick out the seasonings.

Step 4: put a little oil in the pot and fry the meat over low heat

Step 5: fry the meat until it's a little yellow, then add one spoonful of soy sauce and two spoonfuls of soy sauce, and continue to stir fry until the color is uniform.

Step 6: pour Sprite, add 4 pieces of rock sugar, bring to a boil over high heat, turn to low heat, as long as there is a sign of tumbling in the pot, cover the pot, you can play...

Step 7: peel the eggs, stew the meat over low heat for an hour, add the boiled eggs, and remember to make a few cuts to make it taste better!

Step 8: when the coloring of eggs and meat looks almost beautiful, you can start the pot. If there is juice, put it away.

Materials required:

Pork: about eight Liang

Eggs: 2

Sprite: Yiting

Marinated pork bun: half a bun

Dried peppers: 4-5

Soy sauce: moderate

Old style: moderate

Rock sugar: right amount

Zanthoxylum bungeanum seed: appropriate amount

Oil: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Note: 1: blanched meat to drain Oh, otherwise it will be fried badly, dangerous!! 2: In order to master the amount of raw and old soy sauce, you can use a small bowl in advance, maybe a slightly larger spoon, and the ratio of raw soy sauce and old soy sauce is 2:1. Specifically, we all weigh it by ourselves. I directly use the old soy sauce bottle cap for one and a half, and the raw soy sauce bottle cap is about more than three. 3: Remember not to add salt~~~

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Mi Zhi Hong Shao Rou