braised pork in brown sauce(hong shao rou )

braised pork in brown sauce

Introduction:

"Today, my way of doing this is a little oil version of braised meat. It's very suitable for small pot friends who are greedy and afraid of fat ~!"

Production steps:

Step 1: wash several pieces of streaky pork.

Step 2: cut the pork into small pieces about 2cm.

Step 3: in cold water, add the pork and bring to a boil for 10 minutes.

Step 4: turn off the heat after the oil is boiled.

Step 5: wash the boiled pork with water.

Step 6: heat the oil in the pan, pour in the drained pork, and continue to stir fry the extra lard.

Step 7: pour the fried pork oil into a clean bowl and place the pork in another bowl.

Step 8: put two tbsp water in the pot, bring to a boil, add a little sugar and cook together.

Step 9: Boil the sugar water in the pot and bubble.

Step 10: pour the pork into the frying pan and stir fry in sugar.

Step 11: add cooking wine and soy sauce and continue to stir fry.

Step 12: pour the stir fried pork into the casserole, add water over the pork, add ginger and fragrant leaves, and boil over medium heat.

Step 13: when the soup is thick, add pepper and chicken essence. Turn down the heat to collect the juice and start the pot.

Materials required:

Quality pork: moderate

Edible oil: right amount

Ginger: moderate

Fragrant leaves: appropriate amount

Old style: moderate

Cooking wine: moderate

Sugar: right amount

Pepper: right amount

Chicken essence: appropriate amount

Caution: be careful when frying meat. Fat pork is easy to spill oil to scald people

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Hong Shao Rou