Soft braised pork(su ruan hong shao rou )

Soft braised pork

Introduction:

Braised pork in brown sauce braised pork in brown sauce is very important. To save time, we have to use a high-pressure cooker version of this trial pressure cooker. This is very safe. Especially opening and closing is very convenient, and the heat preservation is very awesome. The broth made last night is not coagulated for second days in the morning. Only 20 minutes in the morning, the meat is very soft and rotten. I don't know what the style of the film is. People come to comment on the limited conditions at home. The light is not good. Those who are photographed on the bay windows have their faces pasted on the bay windows, and they didn't die for me. "

Production steps:

Step 1: prepare raw materials

Step 2: blanch in cold water and wash off the foam

Step 3: pour a little oil into the pan and stir fry until the meat is brown

Step 4: pour out the excess oil and pour the meat into the pressure cooker

Step 5: add two tablespoons of raw soy sauce, a proper amount of old soy sauce, and then add cooking wine to touch the meat,

Step 6: add onion and ginger

Step 7: Cinnamon, star anise, rock sugar

Step 8: after adding salt, lower the heat for 20 minutes after SAIC.

Materials required:

Streaky pork: moderate

Scallion: right amount

Ginger: right amount

Cinnamon star anise: moderate

Soy sauce: moderate

Old style: moderate

Rock sugar: right amount

Five spice powder: appropriate amount

Cooking wine: moderate

Note: Tips: 1. The meat is very soft and rotten after it comes out, and the juice is not very much. If you like, you can collect the juice after the fire. 2. You can add a little cooking wine, and then add water. Just touch the meat, not too much

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: spiced

Chinese PinYin : Su Ruan Hong Shao Rou