Braised pork with Konjac(mo yu hong shao rou )

Braised pork with Konjac

Introduction:

"My family has always been happy without meat, especially on this day it is getting colder and colder. I have long forgotten how to lose weight. Only by adding more calories can I resist the cold. Ha ha ~ although this is the case, I can't ignore the nutrition at all. I made a konjac braised meat in the evening. Because konjac can not only relieve the greasiness, but also has the effect of losing weight. It's very suitable to match with the braised meat . And if you have friends who like to eat stew, you can use konjac instead of vermicelli and cook it with Chinese cabbage, potatoes and so on. Konjac is more elastic than vermicelli, and can't be rotten for a long time. It's quite good. "

Production steps:

Step 1: wash the pork, cut into pieces, and wash the konjac with water.

Step 2: make water in the pot, put the pork in, boil the water, skim the foam and cook for a while

Step 3: take out the boiled pork, control the water and reserve

Step 4: heat the iron pot, add a little oil, low heat, add 5 or 6 pieces of rock sugar, slowly burn

Step 5: change the rock sugar from big bubbles to small bubbles, and turn it into a burnt sugar color. Put the boiled streaky pork into it, and stir fry the sugar color

Step 6: stir fry the pork for a while, color it, put in the scallion, ginger, star anise, cinnamon, fragrant leaves and dry pepper prepared before, stir fry for a while, and stir fry the spices to make the flavor

Step 7: add hot water, no pork, add salt, sugar, cooking wine, soy sauce, soy sauce, stew for an hour

Step 8: when boiling to normal time, add konjac, continue to stew, until the soup is concentrated, add a little chicken essence, and finally pour some sesame oil, then put it on the plate

Materials required:

Pork: one jin

Konjac: a box

Scallion: right amount

Ginger slices: right amount

Large material: moderate amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Dry pepper: right amount

Salt: right amount

Rock sugar: right amount

Sugar: right amount

Cooking wine: moderate

Old style: moderate

Soy sauce: moderate

Note: 1. There are many ways to stew braised pork, I prefer this method. If you don't fry sugar color, add water directly, stew and add soy sauce. 2. Fry sugar color with rock sugar, the color of meat is red and bright, but don't put too much rock sugar

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Mo Yu Hong Shao Rou