Braised pork: a classic family dinner(jing dian jia chang yan ke cai hong shao rou )

Braised pork: a classic family dinner

Introduction:

"The newly learned method of braised meat is that the meat is gorgeous, soft and glutinous, fragrant, fat but not greasy, and really delicious to the explosion! It can definitely show your cooking skills when it is used as a banquet. I like it all

Production steps:

Step 1: wash three layers of streaky pork with skin, clean the hair on the skin, and cut the meat into strips about 2cm.

Step 2: cut into large pieces.

Step 3: heat the pan with a little base oil, add ginger slices and stir fry until fragrant, pour in the meat and stir fry.

Step 4: start frying the meat with high heat. When the oil in the meat is fried, change the low heat. When the meat is slightly scorched, with golden color on both sides, the meat is tight, and the meat is fried well.

Step 5: stir fry the meat into a colander and drain.

Step 6: add a little water to the pan, pour in rock sugar, and then add a little oil

Step 7: stir clockwise and boil over high heat until caramel color. Add 1 / 2 teaspoon of boiling water and stir well.

Step 8: pour the cooked sugar color into the bowl and set aside.

Step 9: put a little base oil in the pot, add scallion, fragrant leaves, stir fry over low heat, add oyster sauce, soy sauce, soy sauce and saute until fragrant.

Step 10: pour in the beer.

Step 11: open the fire and pour the sugar color into the pot.

Step 12: add the fried meat, the soup is just good, but not the meat.

Step 13: bring to a boil over high heat, turn to low heat, add salt and pepper, cover and simmer over low heat.

Step 14: after about an hour and a half, the soup is dried, drizzled with a little bright oil, and put out.

Step 15: soft glutinous, delicious, fat but not greasy.

Materials required:

Pork: 500g

Ginger slices: 3

Rock sugar: 35g

Water: a little

Salad oil: a little

Boiled water: 1 / 2 spoon

Section: 3

Fragrant leaves: 3 pieces

Beer: 500g

Oyster sauce: 1 tsp

Soy sauce: 1 tbsp

Veteran: 1 teaspoon

Salt: 5g

Pepper: right amount

Note: 1. When frying meat, do not use blanching water. If blanching water, the surface of the meat will solidify, and there is no way to fry the white oil inside, so just wash the meat clean. Fried meat with oil will be more fragrant, you can fry out the white oil in the meat, so that the meat is not greasy. 2. If it's a banquet, it's more beautiful to put hot rape on the edge of the plate after the meat is served, and sprinkle a little leek. 3. It's better to use Huadiao wine (a bowl) to cook meat. I don't have Huadiao wine at home, so I use beer instead.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Jing Dian Jia Chang Yan Ke Cai Hong Shao Rou