Braised pork (improved)(hong shao rou gai liang )

Braised pork (improved)

Introduction:

"My husband is from Zhejiang Province. He likes to eat braised pork, so I will do something to relieve his hunger from time to time! This is my improved version, because it's for my own home, so I don't take into account its appearance (cover steal picture), but the taste is still very good, I hope you like it! "

Production steps:

Step 1: wash the pork, remove the hair and cut into small pieces

Step 2: put cold water in the pot, add the cut meat, three pieces of ginger, right amount of green onion, two spoonfuls of cooking wine, bring to a boil over high heat, skim the foam, turn down the heat, and cook for 20 minutes

Step 3: prepare the cooked meat

Step 4: pour oil into the pan, add two tablespoons of sugar, stir fry over low heat, the fried rice changes color and bubbles slightly, add the meat, stir fry quickly, so as not to touch the pan!

Step 5: stir fry, add onion, ginger, cinnamon, hawthorn, appropriate amount of salt, two spoonfuls of vinegar

Step 6: after adding vinegar, add boiling water to foam the meat, then add two spoonfuls of sugar (according to personal taste), and simmer for 30 minutes

Step 7: collect the juice over high heat, turn off the heat when it is fast drying, and add appropriate amount of monosodium glutamate according to personal taste

Materials required:

Streaky pork: moderate

Scallion: right amount

Ginger: right amount

Cinnamon: 1 tree

Dried Hawthorn: 5

Sugar: 4 tbsp

Vinegar: 2 tbsp

Cooking wine: 4 tbsp

Salt: right amount

MSG: right amount

Note: stir fry sugar to small fire, fast, so as not to become bitter! If you think the color is not good-looking, you can add soy sauce to improve the color in the second step!

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Hong Shao Rou Gai Liang