Puxin Kitchen: red sauce with thick oil in winter(pu xin chu fang dong ri nong you chi jiang zui ai hong shao rou )

Puxin Kitchen: red sauce with thick oil in winter

Introduction:

"When the weather gets cooler, friends come to the house and braised pork becomes a special dish. Stewed pork is similar in practice, because of personal preferences and tastes to cook, you can make their own hearts of stewed meat, this is the most magical part of Chinese cuisine. "Thick oil and red sauce" is the characteristic of Shanghai cuisine. The traditional Shanghai cuisine of braised meat makes many heroes and beauties bow down and abandon the great cause of weight loss. There are several tips for delicious braised pork, which can make it full of color, flavor, thick oil, red sauce, and delicious. It tastes soft, waxy, smooth, salty, spicy and slightly sweet. The authentic braised pork tastes salty and sweet. For me, I would like to add some dry pepper to stew it, which makes the braised pork have a quack taste and appetizer. As soon as the hot and fragrant braised pork was on the table, my friend was so engrossed that he swallowed two bowls of rice and swept away all the dishes. He said that he was looking forward to meeting it in his dream tonight.... "

Production steps:

Step 1: wash the streaky pork with skin and cut into the size of mahjong; remove the head and tail of garlic, wash and cut into sections; slice ginger.

Step 2: 2, boil the water in the pot, add 1 tbsp cooking wine, put in the bleeding water of pork blanching, remove and drain the water.

Step 3: 3. Heat 2 tbsp oil, pour in crushed rock sugar and cook until dark. Pour in streaky pork and stir fry until brown.

Step 4: 4. Remove the streaky pork, drain the oil, wash the frying pan, wipe the water dry, add 1 tbsp oil, stir fry the garlic, ginger and chili.

Step 5: 5, add star anise, cinnamon and laurel leaves, stir well, pour in the pork, stir fry quickly until the aroma overflows.

Step 6: 6, inject appropriate amount of water, in order to have no streaky pork is appropriate, add 2 tbsp of raw soy sauce, 1 tbsp of old soy sauce seasoning coloring, cover the fire boil.

Step 7: 7. Take a casserole, pour in pork and soup, cover and simmer for 1.5 hours.

Step 8: 8. Stir the pork to avoid the meat sticking to the pot.

Step 9: 9, add a little salt seasoning, sprinkle garlic leaves, mix well, then out of the pot.

Materials required:

Streaky pork with skin: 500g

Garlic: 2

Ginger: 3 tablets

Star anise: 2 capsules

Cinnamon: 1 yuan

Laurel leaf: 2 pieces

Dried pepper: 6

Oil: 3 tbsp

Cooking wine: 1 tbsp

Soy sauce: 2 tbsp

Soy sauce: 1 tbsp

Crushed rock sugar: 1 tbsp

Salt: a little

Note: 1, to fat and thin pork as the main material, the best choice of five layers of three flower belly meat. 2. Stir fry the sugar until it is burnt yellow. Add the pork to color it. Meanwhile, make the pig skin elastic and taste elastic. 3. Seasoning with raw soy sauce and coloring with old soy sauce can make streaky pork bright red and black, with strong sauce flavor. It is not suitable to put more old soy sauce, which is easy to make braised pork black. 4. Stewed pork is a kind of stewed dish. It should be simmered slowly in a small casserole to make its overbearing and greasy personality become lingering and attractive, fat but not greasy, until it melts in the mouth. 5. The last key of braised pork is to collect the juice. If the soup is wrapped on the meat, it can make the taste more mellow. Because it takes a long time to simmer in a casserole, the soup is nearly dry at last, so this step can be avoided.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Pu Xin Chu Fang Dong Ri Nong You Chi Jiang Zui Ai Hong Shao Rou