Braised meat and eggs in brown sauce(hong shao rou lu dan )

Braised meat and eggs in brown sauce

Introduction:

"Braised pork is bright red, fat but not greasy. It tastes soft and delicious. Marinated egg braised pork in brown sauce is a good taste.

Production steps:

Step 1: skin streaky pork, wash, cut into cubes, with cold water to pull about;

Step 2: prepare the seasoning for stew, and load the big ingredients, fennel and cinnamon into the material box;

Step 3: pour proper amount of oil into the pot, heat it over medium heat, add a few pieces of rock sugar, boil until it melts and changes color;

Step 4: pour in the meat and stir fry;

Step 5: add soy sauce and cooking wine, continue to stir fry;

Step 6: until the color is uniform, turn off the fire;

Step 7: add water to casserole, bring to a boil, add stew seasoning;

Step 8: pour in the lustrous meat, bring to a boil over high heat, and cook for 10 minutes;

Step 9: pour the meat into the casserole and cook for 10 minutes;

Step 10: remove the floating particles on the surface;

Step 11: Boil the eggs well, peel them in cold water and stew them with the meat;

Step 12: simmer over low heat for 2 hours, add salt half an hour before leaving the pot;

Step 13: put stewed meat and eggs out of the pot.

Materials required:

Streaky pork with skin: moderate amount

Eggs: right amount

Vegetable oil: right amount

Rock sugar: right amount

Fennel: right amount

Scallion: right amount

Ginger: right amount

Cinnamon: moderate

Large material: moderate amount

Cooking wine: moderate

Old style: moderate

Salt: right amount

Precautions: 1. Add enough water to stew at one time, avoid adding water midway; 2. Make a few cuts before the eggs are put into the pot, which can make the meat taste better; 3. The longer the stew time is, the more fragrant the meat taste is, and it's better to stew for more than 2 hours; 4. Don't leave the pot immediately after the meat is stewed, but stew for half an hour, and then eat it better.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Hong Shao Rou Lu Dan