Braised pork with Octopus(zhang yu hong shao rou )

Braised pork with Octopus

Introduction:

"Darling is not happy without meat. He clamors that he will have a sea and land meal for the festival, so he secretly makes a braised Octopus meat. When he sees it, he says it's fraud, but he eats it all. The mid autumn festival for family members, but also swept away. This dish is similar to the one I ate when I went to Yantai on a business trip, but it is very mellow. Since it's a festival feast, it needs to be more delicate, so it's better to make it according to the method of making braised pork at home, which tastes more fragrant and stronger. Streaky pork is red meat, with chilled octopus, braised in brown sauce is soft, tender and delicious, octopus meat is also very soft. Just eat too much cholesterol, so delicious, but not greedy

Production steps:

Step 1: wash the octopus, rub a little salt on the surface, rub off the mucus and the sucker on the octopus's feet, and cut it into half finger long pieces with a knife

Step 2: add a little cooking wine or white wine into the boiling water, blanch the octopus and set aside

Step 3: cut the streaky pork into pieces about the same size as the scalded octopus, cut the ginger into large pieces, and cut the green onion and red pepper into large pieces

Step 4: add 2 tbsp oil to the hot pot, add ginger slices and pepper, and fry until fragrant

Step 5: put the streaky pork into the pot and fry over high heat until the surface turns white

Step 6: add scallion, anise, clove and sugar, then stir fry sugar

Step 7: after coloring, add the mixture of pepper, two kinds of soy sauce, oyster sauce and two tablespoons of wine (cooking wine or white wine), stir fry well

Step 8: when the color turns bright red, the sauce begins to thicken. At this time, pour the boiling water prepared in advance into the pot and bring to a boil

Step 9: after boiling, skim the foam, turn to low heat, cover the pot and simmer for 15-20 minutes

Step 10: after 15-20 minutes, put the Zhangyu meat into the pot, bring to a boil over high heat, then turn to low heat, cover the pot and simmer for 40 minutes.

Step 11: don't be afraid for a long time, so as to force out the fat in the pork, and Zhang fish will change from crisp taste to soft and tender.

Step 12: thicken and dry the soup. At this time, the pork has melted in the mouth, and the octopus is soft. Pay attention not to put any salt or other seasonings.

Step 13: before putting it on the plate, you can add a little bright oil in the pot to brighten it. I use homemade scallion oil (chopped scallion + onion + ginger + garlic, sprinkled with hot oil slowly, and then it is delicious scallion oil after cooling)

Materials required:

Octopus: 500g

Pork: 450g

Scallion: right amount

Ginger: right amount

Large ingredients: one

Cloves: 3 to 5

Red pepper: one

Soy sauce: 3 tbsp

Ordinary brewing soy sauce: 5 tbsp

Fuel consumption: 2 tbsp

Cooking wine: moderate

Sugar: one teaspoon

Boiled water: about one liter

Pepper: right amount

Note: my father gout, diabetes, high blood pressure, risking the risk of disease to kill a plate, and then desperately take medicine. I think there are few greedy people like my father, so people with gout and hyperlipidemia should eat less. If you have diabetes at home, you can avoid the steps of frying sugar color. I directly use oil to color the meat at home, without any delay. Just turn off the heat and put some xylitol before you leave the pot. It tastes just as good.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Zhang Yu Hong Shao Rou