Braised pork in brown sauce(mi zhi hong shao rou )

Braised pork in brown sauce

Introduction:

"When it comes to braised meat, we can't forget Su Dongpo, who pushed the cause of eating braised meat to the peak. It is because of his efforts that braised pork has been able to move from the grassroots to the upper class, from the common people's cooking pot to the literati's table. In fact, Dongpo meat, which has a long history and is famous in the north and south of the country, is, to put it bluntly, braised meat. Su Dongpo is not only a great poet, but also a gourmet. He has a poem "Ode to pork": "without water, the end of firewood will not rise. Don't rush him when he is familiar with himself. He is beautiful when the fire is full. Huangzhou's good pork is as cheap as earth. The rich will not eat, but the poor will not cook. When you get up in the morning and have two bowls, don't worry about it. " From this song, we can see that his love for braised pork should begin when he was demoted to Huangzhou as the Deputy envoy of tuanlian because of the "Wutai poem case". Huangzhou is an important turning point in Su Dongpo's life. In Huangzhou, Su Dongpo, who was frustrated in his official career, not only wrote the majestic "the river goes to the East, the waves wash out, and the heroes of the ages..." He can also enjoy himself in the study of delicious food and writing beautiful articles. The world's most common gluttonous things are full of elegance and refined in his works. Between the vulgar and the elegant, between the proud and the frustrated, his breadth of mind and spirit are incomparable. No wonder his life can be "no rain, no sunshine" open-minded. From Su Dongpo's poems, it can be seen that braised pork at that time belonged to the category of "the price was as low as earth, and the rich refused to eat", and its status was very civilian. But now he has become a favorite in the whole country. Su Dongpo should be the most outstanding one. When food is associated with culture, even ordinary food is more elegant. "

Production steps:

Step 1: soften the bean tendon stick with water, cut ginger and scallion into sections, and set aside

Step 2: wash the streaky pork, shave it three times, and cut into pieces of mahjong

Step 3: cut it into 3.5cm long knots, steam it and take it out

Step 4: take oil from pan, add rock sugar and stir fry sugar

Step 5: put the pork in the pot, dry it and color it with water vapor

Step 6: add star anise, cinnamon, clove, white pepper and stir fry until fragrant

Step 7: add cooking wine to remove the fishy smell, add proper amount of boiling water, add salt, boil the scallion over high heat, turn to low heat and simmer for 40 minutes

Step 8: put in the bean tendons and bring to a boil. Turn to medium heat to make them soft. Collect the juice over high heat and start the pot

Materials required:

Pork: 500g

Bean tendon stick: 3

Pepper: right amount

Scallion: right amount

Ginger: right amount

Oil: right amount

Star anise: right amount

Cinnamon: moderate

Note: 1. To make braised pork, it is very taboo to stir up the fat of pork in the pot, which will only make the appearance of the finished product dry and thick, and the taste of the finished product woody, such as chewing sawdust. 2. The perfect color of braised meat is bright reddish or yellowish brown, and the surface is bright, which is the normal color given by the sugar color. Using soy sauce will only make the color of braised meat black. 3 It's decided by the quality of the meat. Take a look at the layered Wuhua I bought. It's difficult to make this kind of meat tasted bad. It needs a certain level to make it tasteless. It's not greasy. It depends on skill and time. Long time slow boil over low fire can present the perfect taste of braised meat. 4. Spice is icing on the cake for braised meat.

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Mi Zhi Hong Shao Rou