Braised pork in brown sauce(hong shao rou xiang tian wu bi ruan nuo ke kou wo de zui ai )

Braised pork in brown sauce

Introduction:

"Speaking of braised pork, there are several versions in the vast land of China. The famous braised meat schools include su style and Mao style, as well as Bengang style, northern style, min style and Lu style. Su style is sweet and soft, and tastes delicious. Mao style is bright and spicy, and tastes rich. In fact, Mao style is the top dish of Hunan cuisine because of the great man's personal taste. As a matter of fact, I have my own answers about what kind of braised meat tastes best. What I love most is my own braised meat. It's not because I know how good my craft is, but because I know what kind of taste and taste I like best. So when I make it, I will love it very much. The method of braised pork is relatively simple, and the key is to master the temperature and time

Production steps:

Step 1: cut the meat into pieces, 1.5cm square

Step 2: put water in the pot and bring to a boil. Blanch the meat. Bring the water to a boil again and remove the meat

Step 3: add oil and sugar in the pot, and start to stir fry the sugar color. When the sugar melts and the color changes, you can add the meat and stir fry until the meat is burnt yellow. Add the soy sauce and stir fry for a while

Step 4: add water to the pot (the water has no meat), put cooking wine, star anise, ginger, cinnamon, salt, scallion, bring to a boil over high heat, then turn to low heat to stew

Step 5: about 1-1.5 hours, when the meat is well cooked (gently touch the meat with chopsticks, the meat will feel like trembling, in fact, if you do more, you will know that there is wood)

Step 6: take the juice out of the pot, put some coriander will be better

Materials required:

Pork: 800g

Sugar: 2-3 tbsp

Coriander: a little

Onion: 2-3 segments

Salt: 2 tbsp

Cooking wine: 2 tbsp

Cinnamon: a little

Old style: 4 spoons

Star anise: 2 capsules

Ginger: 4 tablets

Note: the method of braised meat is relatively simple, mainly to master the heat, the meat must be stewed soft rotten, taste good. In addition, I like the original ecology of braised meat, do not like to put too much seasoning and affect the meat flavor, so, if you like some heavy flavor friends, you can put some other seasoning. I often want to do braised meat to eat, for a long time, my wife will do it, When I come home from work, I can often eat the braised meat made by my wife, happy

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Hong Shao Rou Xiang Tian Wu Bi Ruan Nuo Ke Kou Wo De Zui Ai