braised pork in brown sauce(hong shao rou )

braised pork in brown sauce

Introduction:

Production steps:

Step 1: wash the meat and cut it into large pieces.

Step 2: Boil the water in the pot, put the cut meat into the water tightly, and take it out.

Step 3: pour out the water in the pot, put the meat into the pot and stir fry it in a dry pan to remove the excessive water left in the meat.

Step 4: put oil in the pot and stir fry slowly with rock sugar when it is 50% hot.

Step 5: when the rock sugar is about to melt, add spices and stir fry to get the fragrance.

Step 6: put the meat into the pot, stir fry and color.

Step 7: add scallion and ginger to stir fry the meat evenly.

Step 8: stir fry until the fat is bright and shiny, add the soy sauce and stir fry.

Step 9: stir fry the color evenly, add water and simmer until the water boils.

Step 10: after boiling the soup, skim the froth, turn to low heat to stew until the meat is soft and rotten, add a small amount of chicken essence to remove the pot

Materials required:

Pork: one piece

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Fragrant leaves: appropriate amount

Salt: right amount

Rock sugar: right amount

Old style: moderate

Cooking wine: moderate

Scallion: right amount

Chicken essence: appropriate amount

Ginger: right amount

Note: 1. Dry pan fried meat just to remove excess water, do not fry too long, or it will become boiled lard. 2. Be sure to wait until the meat is fried out of oil before adding soup. Add enough soup at one time, and don't add water on the way, otherwise the meat won't smell good.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Hong Shao Rou