braised pork in brown sauce(hong shao rou )

braised pork in brown sauce

Introduction:

"Pork ribs (streaky pork) is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; it has the effect of tonifying kidney and blood, nourishing yin and moistening dryness; however, due to the high cholesterol content in pork, it is not suitable for people with diabetes, obesity and high blood lipid to eat more. 　　”

Production steps:

Step 1: select a jin of fresh five flower hard rib.

Step 2: wash the meat and cut it into pieces the size of mahjong.

Step 3: add water to the skillet, add the wine and bring to a boil, then pour in the streaky pork blanching water.

Step 4: add a small amount of oil to the frying pan, pour in the boiled pork, stir slowly over low heat, and stir out the oil in the meat. This is the key to making the braised pork fat but not greasy.

Step 5: stir the pork to golden color, then add the oil.

Step 6: leave the bottom oil in the pot, lower the heat, add the scallion, ginger and rock sugar, and boil until the rock sugar dissolves. (you can also boil it with rock sugar in low heat first)

Step 7: pour the fried pork into the rock sugar juice, stir fry and color.

Step 8: stir a piece of red Sufu into a pot, add two drops of soy sauce, add star anise, a little salt, add boiling water, no meat, simmer for 40 minutes.

Step 9: when the soup is thick, turn off the heat and get out of the pot. At this time, the braised meat is red and bright, which is attractive to the appetite.

Materials required:

Pork: 1 jin

Scallion: right amount

Ginger slices: right amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Rock sugar: right amount

Soy sauce: moderate

Cooking wine: moderate

Old style: moderate

Red Sufu: 1 piece

Salt: a little

Note: this dish is bright red and attractive, each piece is wrapped with mellow sauce. Fat but not greasy, sweet but not sticky, crisp and soft in the mouth, it is a rare delicacy in the world.

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: salty and sweet

Chinese PinYin : Hong Shao Rou