braised pork in brown sauce(hong shao rou )

braised pork in brown sauce

Introduction:

"This is the method of Soviet style braised meat. I saw it on the Internet a long time ago and made it from memory. According to this method, only four kinds of seasonings, including soy sauce, vinegar, cooking wine and rock sugar, are used to make the stewed pork fat but not greasy, with a long aftertaste and sweet taste. ^_ ^It's the first time to cook braised pork in brown sauce according to the principle of "food is what you want, your food is what you decide". O(∩_ ∩)O”

Production steps:

Step 1: wash the meat and cut it into square pieces. The meat can be slightly larger.

Step 2: soak the meat in cold water, put two spoons of cooking wine in the water, you can soak the blood in the capillaries, and remove the smell of meat at the same time. Soak for about 15 minutes.

Step 3: bring the fire to a boil and skim the foam.

Step 4: put cooking wine in the water and two spoons of vinegar. The amount of vinegar depends on your taste Boil over high heat for about half an hour

Step 5: cover the pot, change the minimum fire Wu more than 1 hour, the water is best not to boil. The longer you cook, the better. (I've been warming for an hour and a half, because there's a lot of lean meat and it's not good to rot. ^_ ^）

Step 6: when the meat can be gently poked in with chopsticks, change it into an iron pot, add an appropriate amount of soy sauce, open the lid and simmer for half an hour. It's better to see the boiling than the firepower just now.

Step 7: when the water in the pot is almost enough, put in the rock sugar. A kilo of meat or two sugars. I use half a kilo of meat.

Step 8: turn on the maximum heat, melt the rock sugar and collect the juice at the same time

Step 9: collect the juice and put it on the plate. O(∩_ ∩)O

Materials required:

Streaky pork: moderate

Old style: moderate

Vinegar: right amount

Cooking wine: moderate

Rock sugar: right amount

Note: PS: 1, braised meat water to put a good, do not burn dry, really need to add water to add boiling water. 2. Don't burn the braised meat in a hurry. You need to warm it slowly. 3. Soy sauce can't be put early because the meat is salty and not crisp. Put too late, only the outer layer of the meat is dyed, can't taste. And the soy sauce should be dark but not too salty. 4. Sugar to use rock sugar, sweetness, transparency are very high. This is the legendary - Soviet style braised meat. Next time, it's better to eat whatever you want. ^_^

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Hong Shao Rou