Wang's authentic braised pork(wang shi zheng zong jia chang hong shao rou )

Wang's authentic braised pork

Introduction:

Production steps:

Step 1: add a little cooking oil to the pan, heat the oil, add about 5 spoonfuls of sugar, and stir fry the sugar over low heat

Step 2: wash the pork with skin, clean one side of the skin with a knife, cut it into large pieces about 2 cm square, cut the scallion into large sections, and slice the ginger for standby

Step 3: pour cold water into the soup pot. When the water is cold, pour it into the cut meat. After boiling, boil it for about 5 minutes. Take out the meat and keep it dry

Step 4: add a little cooking oil to the frying pan, heat the oil and add about 4 spoonfuls of sugar. When the sugar changes color, melts and foams, quickly pour in the meat with controlled dry water, and stir fry continuously until the sugar color is even, then stir fry slowly over medium low heat (this step must be careful, pay attention to the hot oil splashed out)

Step 5: stir fry until the meat becomes golden yellow, slightly scorched, then add in: seasoning, pepper, cinnamon, Xiangpian, scallion, ginger, dry red pepper, soy sauce, cooking wine, rock sugar, stir fry until the soy sauce is even

Step 6: simmer for about 20 minutes, add the right amount of salt, turn evenly, continue to simmer for about 30-35 minutes, add the right amount of chicken essence seasoning, and then out of the pot

Materials required:

Pork: 3 jin

Quail eggs: optional

Tofu: two choices

Big material: 4

Zanthoxylum bungeanum: about 20

Salt: right amount

Chicken essence: appropriate amount

Cinnamon: two

Xiangpian: 4 tablets

Onion: one tree

Ginger: 6 tablets

Dry red pepper: 5

Old style: moderate

Sugar: right amount

Rock sugar: 6 yuan

Cooking wine: moderate

1 liter of boiling water

Edible oil: a little

Note: when frying sugar, be sure to control the water content of cooked meat to prevent scalding by splashing hot oil! The time of the whole cooking process is determined by the size of the meat. If the stewing time is not sure, you can taste the tenderness of the lean meat frequently before leaving the pot!!! Because it is colored with sugar, it is easy to paste the bottom of the pot, so before adding boiling water, be sure to turn it frequently!!!

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: Original

Chinese PinYin : Wang Shi Zheng Zong Jia Chang Hong Shao Rou