braised pork in brown sauce(hong shao rou )

braised pork in brown sauce

Introduction:

"The price of good pork in Huangzhou is like dirt. The rich refuse to eat it, while the poor do not know how to cook it. Slow fire, less water, when the fire is full, it is beautiful. Come and have a bowl every morning, and you'll be too full for your family. " From this poem "eating pork" written by Su Dongpo, it is not difficult to see that Mr. Su not only "comes every morning to get a bowl of delicious food", but also knows well the cooking method of "slow fire, less water, when the heat is enough, it's beautiful"

Production steps:

Step 1: put a little oil in the pot, add onion, ginger, star anise and stir fry until fragrant

Step 2: stir fry the pork until the oil comes out, and the surface is slightly golden

Step 3: add rock sugar, stir in soy sauce, color soy sauce and stir fry

Step 4: add boiling water, the amount of water should not be more than meat noodles, and then turn to low heat to cook slowly for about 50 minutes

Step 5: add salt and chicken essence to taste, and collect the juice over high heat

Step 6: stewed pork out of the pot

Materials required:

Pork: 500g

Scallion: right amount

Ginger: right amount

Rock sugar: right amount

Star anise: 2

Cooking wine: moderate

Old style: moderate

Soy sauce: moderate

Precautions: 1. When making braised pork, try to choose the best five layers of Wuhua. The better the material, the higher the quality of the finished product. 2. When using sugar, it's best to extract rock sugar, which will taste better. 3. This kind of braised dish is Kung Fu dish. Don't worry. After a big fire, turn to a small one and cook slowly. The fire must be enough. It usually takes about an hour. 4. Finally, the big fire can let the soup wrap the meat thick, so that the color will be red and bright. This step is also essential for a successful braised meat.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: spiced

Chinese PinYin : Hong Shao Rou