Braised pork with hawthorn(shan zha hong shao rou )

Braised pork with hawthorn

Introduction:

"Hawthorn is rich in nutrients, especially organic acids and vitamin C. Hawthorn sweet and sour delicious, suitable for raw food, and suitable for processing into Hawthorn pieces, hawthorn wine, etc. Its medicinal value is also high. Hawthorn can strengthen the spleen and stomach, help digestion, eliminate food accumulation, disperse blood stasis, treat hypertension and other diseases. To make braised pork with hawthorn, we mainly take the length of Hawthorn to make up the short of streaky pork. By using the characteristics of hawthorn, we can neutralize the greasy of streaky pork, reduce oil, and make the taste of braised pork more delicious. Using hawthorn acid to replace rice vinegar will also make the diet more healthy Kang

Production steps:

Step 1: prepare the raw materials;

Step 2: raw materials are ready;

Step 3: wash the inside of the five flowers, put them into the pot, pour in cooking wine, put in half of the ginger slices and the scallions cut into sections, and bring to a boil;

Step 4: soak tea with hot water, filter and set aside;

Step 5: cook the pork until it can be easily passed through with chopsticks, then turn off the fire. This time, I bought a little fat;

Step 6: cool the pork and cut it into small pieces about 3cm;

Step 7: pot into a small amount of oil, into the pork small fire, try to stir out the oil;

Step 8: add sugar;

Step 9: put in the other half of ginger slices;

Step 10: put in the washed Hawthorn slices;

Step 11: pour in the soy sauce;

The twelfth step: pour Baijiu into liquor.

Step 13: finally, pour the tea soup into the pot, subject to the ingredients;

Step 14: bring to a boil over high heat, turn to low heat and cook until the juice is collected. Add a little salt to taste and then out of the pot;

Step 15: finished product

Materials required:

Pork: 500g

Hawthorn: 25g

Tea: 10g

Scallion: Half Root

Garlic: right amount

Baijiu: 1 tablespoons

Cooking wine: 1 tbsp

Soy sauce: 2 tbsp

Sugar: 2 teaspoons

Ginger: right amount

Note: 1, the amount of Hawthorn can not be too much, otherwise it will be sour. Green tea black tea is the second time I've done it. The first time I didn't grasp it well, it made sour and bitter. 2, tea had better use black tea, and the tea soup that green tea was very bitter, and it was not suitable for cooking; 3, as the saying goes, cooking wine to go fishy, Baijiu to greasy. First Baijiu Baijiu boiled with cooking wine, when the wine is added to the cooking, the smell is removed, the taste will be better, and I love to cook with liquor, very fragrant.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Shan Zha Hong Shao Rou