Stewed pork with red dates(hong zao dun shao wu hua rou )

Stewed pork with red dates

Introduction:

"Red jujube is a natural vitamin pill." the history of burning streaky pork with red jujube is not long, because it can nourish yin and blood, and is easy to digest and absorb, but it is most popular. As long as people mention pork, they will immediately associate Dongpo meat, which is Su Dongpo's poem "eating pork". It is not difficult to see how much Su Dongpo likes pork. It was because he loved his own braised meat and actively promoted its Dongpo meat that the pork was able to move from the unknown bottom people's cooking pot to the literati's dining table, and put the braised meat on the stage of history. "

Production steps:

Step 1: clean the pork and cut it into 2 cm square pieces. [main ingredients] 500g pork, 5-10 dried red dates [seasoning] 3 tbsp oil, 10g ginger, 1 tbsp soy sauce, 1 rock sugar, 1 tbsp cooking wine, 5g dried red pepper and 6 star anise.

Step 2: dry 5-10 red jujubes, rinse them with water and set them aside. Put clear water into the pot and boil the water to remove the blood from the streaky pork.

Step 3: take out the pork, drain the water, and put 3 tbsp oil into the pot.

Step 4: fry the streaky pork in the oil pan. The purpose of frying is to fry the oil in the streaky pork; the taste will be more sticky and not greasy.

Step 5: after the cut meat is put into the pot, continue to fry it slowly over medium low heat. Turn over the pork at any time until the color of the fat part turns transparent.

Step 6: if you can't wait, you can also use the fire to saute the red pepper first. The streaky pork shrinks quickly when it meets the high temperature, and it will still have a tough taste after stewing. Fry the pork, drain and set aside.

Step 7: put in a spoonful of soy sauce, put the meat into the pot, quickly stir fry until the meat is colored, stir fry until all the meat has become reddish brown evenly.

Step 8: cook a spoonful of cooking wine and stir fry until fragrant. [stir fry the pork until it has a reddish brown appearance. To get this attractive color, you need to stir fry sugar or add soy sauce] don't waste the broth. No matter what ingredients are added, the pork soup can't be wasted. Only the full broth, the tacit supporting role, will make the braised pork colorful.

Step 9: put a spoonful of soy sauce into the pot, add a little water and simmer for 10 minutes until the color is even.

Step 10: put the rock sugar into the pot, be sure to slowly stir over low heat until the rock sugar completely melts and turns into red sauce. Pay attention to the heat, the rock sugar will taste bitter when it is scorched. Stir fry quickly until the sugar color is evenly wrapped on the pork. [sugar can also be used]

Step 11: blanch the sweet streaky pork and put a spoonful of salt in it.

Step 12: put the washed jujube into the pork, bring to a boil over high heat, turn to low heat and simmer for about an hour. Half an hour later, bring the pot to taste, adjust the sweet and salty taste according to your own taste, and then simmer for another 20 minutes until the soup is thick.

Step 13: burn pork with red dates and turn off the heat; sprinkle with pepper.

Step 14: it doesn't need advanced technology and skill to cook the traditional dish of pork with five kinds of flowers. As long as you are willing to pay time and patience, the dishes that you pour your heart into are worth savoring. This red jujube stewed pork is fat but not greasy, with jujube flavor. The wine is full-bodied, tender, spicy and refreshing, moderate salty and sweet, bright brown and yellow in color, very fragrant and delicious, and easy to digest and absorb. What about? Don't give it a try. If you have any questions, just ask! Just leave it in the comments. I'll answer when I see it~~~

Materials required:

Braised pork: 500g

Oil: 3 teaspoons

Old style: 1 spoonful

Cooking wine: 1 teaspoon

Dry red pepper: 5g

Dried red dates: 5-10

Salt: 1 teaspoon

Rock sugar: 1

Ginger: 10g

Star anise: 6

Note: [cute lemon 7] tips: put water and pork in the pot and boil to remove blood. [cute lemon 7] warm tips: the purpose of frying is to fry the fat in the pork; the taste will be more sticky and not greasy. [cute lemon 7] warm tips: be sure to stir slowly over low heat until the rock sugar completely melts and turns red. [cute lemon 7] tips: to get this attractive color, you need to stir fry sugar or add soy sauce. [cute lemon 7] tips: pork soup can't be wasted. Only full soup can make braised pork colorful.

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: salty and sweet

Chinese PinYin : Hong Zao Dun Shao Wu Hua Rou