Stewed pork: my mother's taste in my memory(hong shao rou ji yi li ma ma de wei dao )

Stewed pork: my mother's taste in my memory

Introduction:

"Braised pork is a dish that I have liked since I was a child. There is no way, so many years later, still greedy. Braised pork, in my childhood memory, is the taste of my mother, is a symbol of warmth. I still remember when I was a child, the family conditions were not very good, it was rare to eat meat. But every new year's day, my mother always makes a pot of braised meat, let our sisters open meat, sometimes braised meat and stewed kelp, sometimes add some tofu. Cold winter, in a small fire, a slow light stew casserole, tempting fragrance floating out, can make my mouth water. When the stewed pork is served, mom and dad will not move their chopsticks. We will clean up the mess only when we are satisfied. In a word, at that time, braised pork brought me not only a simple dish, but also a wonderful memory. Grow up, the conditions are good, but still greedy braised meat. When I don't know how to cook, I always call my mother and ask her to cook for me. Now, I have gradually learned how to cook, and of course I have also learned how to cook braised pork. I have tried several methods and gradually formed my own unique style. This time, my braised pork is more simple. Let's try it together

Production steps:

Step 1: cut the streaky pork with skin into large pieces, put it in cold water, boil over high heat, skim the blood foam, and cook for 3-5 minutes.

Step 2: blanch the pork and wash it. You'd better shave the skin thoroughly with a razor.

Step 3: cut into small pieces of the right size.

Step 4: put in a non stick pan and fry out the fat.

Step 5: pour out the fat.

Step 6: pour in scallion, ginger, star anise and cinnamon, stir fry well. Pour in a little rock sugar. Melt the rock sugar and pour in soy sauce. If you don't have soy sauce, you can use one scoop of soy sauce and two scoops of soy sauce.

Step 7: stir fry evenly, so that each piece of braised meat is covered with color.

Step 8: pour in the right amount of boiling water, step over the braised meat.

Step 9: bring to a boil over high heat and lower the heat for more than 40 minutes. Or put it directly into the pressure cooker and press for 15 minutes.

Step 10: when the soup is almost dry, pour in a spoonful of soy sauce. If you like salty, you can put a little more salt. Collect the juice in a big fire.

Materials required:

Streaky pork with skin: 500g

Soy sauce in brown sauce: 3 teaspoons

Rock sugar: right amount

Star anise: right amount

Cinnamon: moderate

Salt: right amount

Scallion: right amount

Ginger: right amount

Note: do a good job of braised meat can also add kelp, tofu, potatoes, mushrooms god horse, taste more rich oh.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: salty and sweet

Chinese PinYin : Hong Shao Rou Ji Yi Li Ma Ma De Wei Dao