braised pork in brown sauce(hong shao rou )

braised pork in brown sauce

Introduction:

Production steps:

Step 1: choose the pork with moderate weight.

Step 2: cut into 1cm square meat.

Step 3: prepare the seasoning, ginger, pepper, aniseed, nutmeg, cursive, fragrant leaf, clove, cinnamon.

Step 4: prepare the seasoning, ginger, pepper, aniseed, nutmeg, cursive, fragrant leaf, clove, cinnamon.

Step 5: small hot pepper, after the fragrance, throw away the pepper.

Step 6: stir fry rock sugar.

Step 7: stir fry the rock sugar until it turns brown as shown in the picture.

Step 8: when the rock sugar turns brown, stir fry the meat for about 3-5 minutes, then stir fry the soy sauce and salt for 1 minute until the soy sauce is colored. ．

Step 9: add proper amount of boiling water and ingredients.

Step 10: bring to a boil and put into a casserole.

Step 11: bring the casserole to a boil and add a large spoon of rice vinegar or mature vinegar. Then cook over low heat for 40-50 minutes.

Step 12: put water into the pan, thicken the starch and hang the juice.

Step 13: have a good appetite

Materials required:

Streaky pork: moderate

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Ginger slices: right amount

Fragrant leaves: appropriate amount

Cinnamon: moderate

Tsaokuo: moderate amount

Nutmeg: right amount

Clove: right amount

Hawthorn: moderate

Salt: right amount

Rice vinegar: right amount

Old style: moderate

Note: pork must choose moderate fat and thin, too fat to eat, too thin is not fragrant. 2. The braised meat must be cooked in casserole for 40 minutes, otherwise it will not have the taste of instant melting. 3. Be sure to put a large spoon of rice vinegar or mature vinegar. Put the vinegar in the casserole and mix it with the pork. The flavor can enter the heart and lungs. When eating, fat but not greasy.

Production difficulty: ordinary

Process: boiling

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Hong Shao Rou