braised pork in brown sauce(hong shao rou )

braised pork in brown sauce

Introduction:

"Braised pork always feels fat but not greasy in oily food. Mom often bought it from the supermarket, I will eat a few pieces of non fat meat. "

Production steps:

Step 1: cut the pork into pieces the size of mahjong. Pour in cooking wine and soak for 1 hour.

Step 2: prepare star anise and tsaokuo. Shred ginger slices.

Step 3: heat the oil in the pan. Pour in the stewed pork and fry until golden on both sides.

Step 4: pour in tsaokuo, star anise and shredded ginger. Stir fry until fragrant and pour in a little soy sauce.

Step 5: stir fry until the pork is colored.

Step 6: pour boiling water into the pan. Change to casserole.

Step 7: pour in a little cooking wine.

Step 8: bring to a boil over high heat and cook for two hours over medium heat.

Step 9: change to the frying pan, add the right amount of rock sugar, heat up the juice.

Step 10: turn off the heat until the soup is thick.

Materials required:

Pork: 500g

Star anise: 3 capsules

Tsaokuo: 5

Shredded ginger: right amount

Veteran: a little

Cooking wine: a little

Rock sugar: right amount

Note: 1. Be sure to change to casserole, which is the key to meat taste. 2. Cook for more than two hours.

Production difficulty: simple

Process: casserole

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Hong Shao Rou