braised pork in brown sauce(hong shao rou )

braised pork in brown sauce

Introduction:

"Braised pork in brown sauce is a dish that Chinese people will never get tired of. It can be said that it is a national dish. In the north, there is the practice of the north, and in the south, there is the practice of the south. After several experiments, I have a set of my own practice. The cooked meat is soft and waxy, and it melts in the mouth. "

Production steps:

Step 1: cut the pork into 2 cm square mahjong pieces;

Step 2: boil water in the pot, add ginger and cooking wine, put the cut pork into boiling water, boil it to change color, remove it, wash it and drain it for use;

Step 3: soak the dried beans with ginger;

Step 4: soften the dried beans with water;

Step 5: prepare the seasoning;

Step 6: pour oil into hot pot, add sugar, stir fry sugar color;

Step 7: stir fry the white sugar until it turns yellow and foams, then add the boiled pork with good water;

Step 8: after coloring the pork, add the seasoning in step 4, a little cooking wine, continue to stir fry, add hawthorn;

Step 9: stir fry for about 5 minutes, the fat in the pork will stir out;

Step 10: pour in boiling water, no meat can be; can be poured into the casserole low heat slow stew;

Step 11: put in the pickled dry beans, put in a small piece of rock sugar, put in the right amount of salt, a little soy sauce, high heat juice;

Step 12: loading.

Materials required:

Streaky pork: 600g

Sugar: 25g

Scallion: right amount

Ginger: right amount

Garlic: right amount

Star anise: 2

Pepper: a little

Cinnamon: 1

Fragrant leaves: 2 pieces

Soy sauce: a little

Rock sugar: 1 piece

Cooking wine: a little

Chili: 2

Hawthorn: 2

Note: 1, must buy streaky pork with skin, a thin layer of fat, and then a thin layer of fat; 2, you can match your favorite dry beans, potatoes and so on; 3, salt must be put after, otherwise the meat will be firewood; 4, must not fire when frying sugar, otherwise there will be bitter taste; 5, put hawthorn is to make the meat cooked quickly, but also can be greasy, no Hawthorn put a little Vinegar; 6, blanch meat with cold water, stew must use boiling water; 7, put in rock sugar juice, is to make braised meat color bright.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Hong Shao Rou