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

Braised pork in brown sauce

Introduction:

"The color is clear, fat but not greasy, and the braised meat is my husband's favorite. This kind of braised meat is not greasy because it has been fried before stewing. It's more elastic to chew the stewed meat slices! "

Production steps:

The first step: add the right amount of water into the pot, put the pork into a spoonful of cooking wine and cook it until the chopsticks can penetrate.

Step 2: take out and wash with warm water, use kitchen paper to absorb the water on the surface, and then cut into small pieces.

Step 3: heat up the oil, add ginger slices and stir until fragrant.

Step 4: add pork and fry until the surface is yellowish. Pour the oil into a small bowl and do not use it. Turn to medium heat, transfer in Li Jinji's special braised sauce, stir fry and color quickly.

Step 5: add a few garlic petals and stir fry a few times (press the garlic petals with a kitchen knife and peel them). 

Step 6: add appropriate amount of hot water to the fresh meat (my family likes to leave more soup for rice dressing, so add a little more water), cover the lid, bring to a boil over high heat, then turn to medium heat and simmer for about 20 minutes. After 20 minutes, the remaining 1 / 3 of the soup, turn the fire to start collecting juice.

Step 7: when the soup is collected to the degree you want, turn off the fire.

Materials required:

Pork with skin: 500g

Cucumber: a section

Garlic: 5

Ginger: right amount

Li Jinji's Secret braised sauce: 2 tbsp

Cooking wine: 1 tbsp

Note: 1: Braised Pork with skin is best. 2: Cook the meat first and then cut it. This will not only remove part of the fishiness, but also make the cut meat smooth. 3: Blanching, washed meat had better use kitchen paper to absorb the water on the surface, so it is not easy to splash oil when frying. 4: After the fried meat is boiled with water, turn to medium heat and simmer slowly, so that the meat tastes good. Finally, turn the fire to collect the juice, in order to make the soup thick and the meat shiny.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Mi Zhi Hong Shao Rou