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

Braised pork in brown sauce

Introduction:

"Red and bright, sweet and delicious, fat but not greasy braised meat is the family's favorite! This time I used Li Jinji's Stewed sauce. It's really convenient. As long as you have it, you can easily make stewed dishes with rich sauce, thick sauce and pure flavor, no matter you are a novice or a rookie in the kitchen. The first choice for braised pork is streaky pork with skin. We sell very few streaky pork with skin here. After shopping for a long time, we finally have one, but there is no streaky pork, so we have to make do with it. "

Production steps:

Step 1: wash the pork and put it into the pot. Pour in water to cover the pork. Bring to a boil for 15 minutes. Remove the foam and let cool.

Step 2: cut the chilled pork into small pieces.

Step 3: add a small amount of oil into the pot, stir in ginger slices, and then stir in pork over low heat.

Step 4: stir fry until the surface of the pork is golden yellow, pour out the excess oil, add the Lee Kum Kee sauce, stir fry evenly.

Step 5: pour in boiling water, no pork. Bring to a boil and simmer for 50 minutes.

Step 6: cook until the pork is soft and rotten, then dry the soup.

Step 7: fat but not greasy braised meat!

Materials required:

Pork with skin: 500g

Ginger: right amount

Li Jinji braised juice: 50ml

Oil: right amount

Note: there is no need to add any ingredients in the firing process. Water must be added hot water, once enough, it is best not to add water midway. If you need to add water, add boiling water. The selection of a successful dish of braised pork is very important. When choosing streaky pork, you must choose the one with skin, the one with suitable fat and thin, and the one with clear layers. The so-called "five flowers" means that you must have one layer of fat and one layer of thin. If you have five layers, you can get good streaky pork. Some streaky pork has only three layers, and the fat part is very thick. That's not good streaky pork.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Mi Zhi Hong Shao Rou