Braised pork with hawthorn(shan zha hong shao rou )

Braised pork with hawthorn

Introduction:

"This time, hawthorn is added to the stewed pork. It's sweet with a little natural acid. Hawthorn can make the stewed pork ripen and soften faster. Its acid can also relieve the greasy meat and help digestion. It's more at one stroke."

Production steps:

Step 1: wash pork

Step 2: prepare the seasoning

Step 3: dry the pot, scorch the skin of the pork, and then add water to clean it. This is my hometown's practice, and many places don't have this step.

Step 4: scrape clean and cut into pieces

Step 5: boil water in the pot and blanch pork for five minutes

Step 6: blanch well and take out for reserve

Step 7: Boil the oil in a pan, heat the oil, put in sugar and slowly melt the sugar

Step 8: this step should be boiled slowly until the sugar color turns light yellow

Step 9: heat the oil in another pan

Step 10: after the oil is hot, add onion, ginger, garlic, Chinese prickly ash and stir fry the pepper until fragrant

Step 11: stir fry pork with cooking wine

Step 12: pour in the syrup, stir well, make the meat evenly covered with sugar

Step 13: add more water, because it's best not to add water, put in a few hawthorn, and cook for an hour

Step 14: add salt and heat to collect the juice

Step 15: it's very appetizing

Materials required:

Pork: 500g

Hawthorn: moderate

Oil: right amount

Salt: right amount

Scallion: right amount

Ginger: right amount

Sugar: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Red pepper: right amount

Large material: moderate amount

Note: the meat under the pot blanch five minutes, is the inside of the oil boiled out, so that it will not be too greasy to eat.

Production difficulty: Advanced

Process: firing

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Shan Zha Hong Shao Rou