Stewed pork with soy sauce and brown sugar(jiang you hong tang dun wu hua rou )

Stewed pork with soy sauce and brown sugar

Introduction:

"A few days ago, I watched the documentary" China on the tip of the tongue "on TV. It mentioned Zhejiang cuisine, but I forgot the specific location. People there like to stew pork with sauce and brown sugar. Unfortunately, they didn't take notes at that time. They just learned how to make this dish from memory. When we review this film again, we must take notes about the dishes in it. The dishes recorded in the film are very authentic and authentic The so-called is to trace back to the source, "Qiang Qiang three people line" also describes this film as "three levels" of food, absolutely seductive, I suggest you have a look. Of course, I'm definitely not authentic. I can't compete with it in terms of material selection or hardware preparation. This dish is sweet with crisp meat and rich aroma. It's very refreshing to serve with noodles. "

Production steps:

Step 1: use a large plate, put the washed pork, put 2 tbsp of raw pork, 1 / 2 tbsp of soy sauce, marinate by hand, and then prick holes on the four sides of the meat with an awl to make it tasty;

Step 2: after piercing the hole, massage the meat by hand and put it in a compact box in the refrigerator for two days;

Step 3: put cold water into the pot, open fire, put pork, wait for the water to boil, and force the blood out of the meat;

The fourth step: turn the meat into boiling water after boiling, roll it for a moment, pick up, and rinse the foam with hot water.

Step 5: put a earthen pot on the stove, let it go and smoke about half a pot, about 1 cup of water, 2 / 3 cup of brown sugar powder, 2 tbsp cooking wine, 3-4 pieces of ginger, 1 tbsp brown sugar, 1 tbsp cooking wine, 3-4 pieces of fragrant leaves, 1 tbsp fennel, 1 star anise, 1 tangerine peel and 1 piece of grass fruit (crack with a knife before putting it in the pot). First turn on the slow fire, let the earthen pot heat slowly, then turn on the high fire, put in the pork, boil the soy sauce, turn it into a low fire, and cover it Cover the pot;

Step 6: put a earthen pot on the stove, let it go and smoke about half a pot, about 1 cup of water, 2 / 3 cup of brown sugar powder, 2 tbsp cooking wine, 3-4 pieces of ginger, 1 tbsp brown sugar, 1 tbsp cooking wine, 3-4 pieces of fragrant leaves, 1 tbsp fennel, 1 star anise, 1 tangerine peel and 1 fruit (crack with a knife before putting it into the pot). First, slow down the fire, let the earthen pot heat slowly, then heat up the fire, put the pork into the pot, boil the soy sauce, then turn it into a low fire, cover it Cover the pot;

Step 7: start another pot at this time, put two spoonfuls of soup in the earthen pot, open the fire to collect the juice, and then add water starch to thicken the juice. It is used to dip the meat if it is not delicious;

Step 8: cut the meat into thin slices (the original method is square pieces, the whole piece is very crispy and not cut into pieces), and pour on the newly prepared dipping juice;

Step 9: don't waste the used soup. Use a sieve to filter the residue. Put the soup into a bottle and put it in the refrigerator. It can be reused within a month or wait for a long time to see if it is deteriorated or moldy.

Materials required:

Streaky pork: 1 strip or 1 square

Ginger: 3-4 tablets

Soy sauce: moderate

Old style: moderate

Cooking wine: moderate

Brown sugar: right amount

Fragrant leaves: appropriate amount

Fennel: right amount

Star anise: right amount

Tangerine peel: appropriate amount

Tsaokuo: moderate amount

Note: first, the best way to cook meat is to use tile pot, especially the aroma of heat preservation, add a little water, otherwise the soup is very easy to dry; second, the original formula is brown sugar, try to use native brown sugar or black sugar; third, the meat should be simmered slowly before it tastes crisp; fourth, when the tile pot is replaced, do not put it in a place with water or cold, it is best to wait for its natural cooling before moving.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Jiang You Hong Tang Dun Wu Hua Rou