Braised pork with soy sauce(ma ma hong shao rou )

Braised pork with soy sauce

Introduction:

Production steps:

Step 1: all kinds of seasonings, onion, ginger, garlic cut, standby

Step 2: cut the pork into small pieces

Step 3: heat the pan and cool the oil, add the appropriate amount of rock sugar, add the foam of rock sugar, add the meat, stir fry and color, add the onion, ginger and garlic, stir fry the seasonings until fragrant, add cooking wine, stir fry until the meat is completely colored, oil fry out. Pour out the excess oil and leave a small amount of oil in the pan.

Step 4: add soy sauce and rock sugar, stir fry a few times

Step 5: heat water in half a pot, bring to a boil over high heat, remove the blood foam, simmer over low heat, add vinegar twice in the middle, about an hour and a half

Step 6: take out all the ingredients and seasonings inside. The water will soon dry and the fire will dry

Step 7: stir in green pepper and garlic

Step 8: the delicious but not greasy braised meat is out of the pot

Materials required:

Pork: 500g

Green pepper: half

Garlic: two

Scallion: Half Root

Ginger: how many

Garlic: 3 cloves

Salt: right amount

Old style: moderate

Rock sugar: right amount

Big stuff: one

Cooking wine: moderate

Chinese prickly ash: Ten

Nutmeg: one

Hawthorn: one piece

Cinnamon: a small piece

Note: vinegar in order to make the meat better rotten more fragrant, do not add too much, add a rock sugar, although my family northerners, but very used to eating Southern food, such as braised meat also have some sweet taste

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: Maotai flavor

Chinese PinYin : Ma Ma Hong Shao Rou