Fat but not greasy braised pork(fei er bu ni de hong shao rou )

Fat but not greasy braised pork

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. Studying the history of braised pork, it's really hard to say when and where it came into being. However, due to Mr. Dongpo's tireless efforts, since then, braised pork has officially stepped onto the stage of history. Huangzhou good pork, cheap as dirt, rich people do not want to eat, poor people do not know how to cook. Slow fire, less water, when the fire is full, it is beautiful. Come and have a bowl every morning, and you'll be too full for your family. " From this poem "eating pork" written by Su Dongpo, it is not difficult to see that Mr. Su is not only "delicious" like "coming to get a bowl every morning", but also well versed in the cooking method of "slow fire, less water, when the fire is enough, it will be beautiful"

Production steps:

Step 1: cook and peel the quail eggs.

Step 2: cook the meat and cut it into 2 cm pieces of mahjong.

Step 3: slice ginger, cut dried pepper into sections, prepare the fruits and star anise.

Step 4: mix cooking wine, raw soy sauce and old soy sauce into sauce.

Step 5: heat the oil in the pan, add the meat and stir out the oil. Then add the tsaokuo, ginger slices and star anise.

Step 6: stir fry and add the juice.

Step 7: add water.

Step 8: add quail eggs and bring to a boil.

Step 9: bring to a boil and simmer for 1 hour. Add rock sugar and then collect the juice.

Step 10: Delicious o (∩)_ ∩)O

Materials required:

Pork: 200g

Quail eggs: 50g

Cooking wine: 10g

Dried pepper: 10g

Ginger: 5g

Tsaoko: 5g

Star anise: 5g

Soy sauce: 10 grams

Old style: 10 grams

Salt: 5g

Rock sugar: 5g

Water: 100g

Note: meat must be spiced to taste good.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: Maotai flavor

Chinese PinYin : Fei Er Bu Ni De Hong Shao Rou