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

Braised pork in brown sauce

Introduction:

Production steps:

Step 1: change the bought pork into palatable pieces.

Step 2: brine

Step 3: when the frying pan is slightly hot, pour the meat in, and remember not to pour the oil. Stir fry.

Step 4: stir fry the meat until fragrant, add all the seasonings, and then continue to stir fry. Pour the beer into the pot when there is flavor. Turn off the fire after boiling.

Step 5: pour the cooked meat into a large bowl and steam it in a pressure cooker for 20 minutes.

Step 6: just take a look at the simple secret braised pork. Let's try a bowl of rice.

Materials required:

Pork: 2 jin

Beer: 1 can

Salt: right amount

Rock sugar: 1 piece

Old style: 1 spoonful

Ginger slice: 1 small piece

Geranium: Big 3 pieces

Zanthoxylum bungeanum: 20

Star anise: 2

Cinnamon: 1 segment

Red Sufu: 2 pieces

Note: 1. In fact, this secret system is not a secret. I replaced the white water with beer, because beer is fermented and has the smell of malt, which can remove the fishy smell in the meat and decompose the fat in the meat. So I used beer, and I don't need to use the one I don't like. 2. In the first place, you must not put oil into the fried meat. When you stir fry the meat, you often get a little oil. Now, we all pay attention to low fat and low salt. At the same time of steaming, the meat will still produce oil, so don't worry, the braised meat tastes delicious. 3. If you don't have a pressure cooker, you can change it to a steamer. If you use the steamer, you need to steam for 2 hours or 2.5 hours. In this way, the fatty acids in the meat can be dissolved, and the meat won't grow when you eat it. I'm so wordy. I just want to make delicious meat better.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Mi Zhi Hong Shao Rou