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

Braised pork in brown sauce

Introduction:

"When it comes to braised meat, we 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 meat, it is really difficult to tell when and where all kinds of braised meat products (20 pieces) came into being. However, due to Mr. Dongpo's tireless efforts, since then, braised meat 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:

Materials required:

Pork: 500g

Scallion: right amount

Ginger slices: right amount

Scallion: right amount

Amomum villosum: right amount

Star anise: right amount

Cardamom: right amount

Cinnamon: moderate

Garlic: right amount

Ginger: right amount

matters needing attention:

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: sour and salty

Chinese PinYin : Mi Zhi Hong Shao Rou