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

Braised pork in brown sauce

Introduction:

"Today, the secret braised meat made by Yan Ma is simple and delicious. Speaking of this secret stewed pork, it is now an indispensable dish for every family dinner in our family, and it also makes family and friends praise Yan Ma's cooking skills... Vaguely, Yan Ma still remembers the scene of making braised pork for the first time: it can be said that she was in a hurry. When she fried the sugar color, her hair was too black, and then when the meat came out of the oil, she added soy sauce. The fire was too big, and the sugar and soy sauce scorched together. As a result, the meat had a bitter taste and black lumps. But I can imagine that the taste was gone. Of course, there was no need to talk about the color. After that, Yan Ma had n for a long time No longer cooking in the kitchen

Production steps:

Step 1: prepare 500g pork

Step 2: cut the pork into 2-3cm square pieces

Step 3: cut scallion into small pieces and ginger into slices

Step 4: pour appropriate amount of food into the pot, heat and stir fry the pork

Step 5: fry the pork until it turns yellow on both sides, then stir in ginger slices and scallions

Step 6: pour in Li Jinji's Stewed Pork juice and stir fry until the pork is evenly colored

Step 7: cover the pot with water to cover the pork. Bring it to a boil and cook it over low heat until the meat is rotten. If it tastes heavy, add salt

Step 8: after the meat is rotten, if the water is hot, collect the juice again. The juice is thick and can be out of the pot

Step 9: another finished product

Materials required:

Pork: 500g

Ginger: one piece

Shallot: a period

Edible oil: right amount

Salt: a little or no

Li Jinji's Secret braised juice: 60ml

Note: 1. Salt can not be put, if the taste is heavier can be put a little less. 2. Cut the meat into 3cm or so pieces, and then it will become a lump after it is cooked. I cut it a little small

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Mi Zhi Hong Shao Rou