braised pork in brown sauce(hong shao rou )

braised pork in brown sauce

Introduction:

"Braised pork is a classic Chinese delicacy. If you want to make it well, you need to choose the pork with skin, that is, the pork with fat and thin, and have a bowl of old soup. The key to the difference in taste is the old soup. The old soup can be preserved for a long time after freezing, and the more it is used, the stronger the flavor is. "

Production steps:

Step 1: main and auxiliary materials: pork, soup

Step 2: cut the pork into cubes. Put cold water into the pot, add some cooking wine, bring to a boil and cook for 1 minute.

Step 3: take out the meat and rinse it.

Step 4: put a little oil in the pot, add rock sugar, and stir fry it over low heat until it is amber. Put the large ingredients in the oil on the edge of the pot and stir fry to make the flavor.

Step 5: put in the spare pork. Stir well.

Step 6: add scallion and ginger slices. It's cooked in the old sauce. Fry the meat until colored.

Step 7: add the old soup, be sure to add some more water, otherwise it will dry.

Step 8: bring to a boil and season with salt. Cook in low heat for about 60-90 minutes,

Step 9: cook until the meat is soft and rotten, then turn off the fire.

Step 10: take out the pot and put it on the table.

Materials required:

Pork: 800g

Old soup: 600g

Oil: right amount

Salt: right amount

Rock sugar: right amount

Large material: moderate amount

Old style: moderate

Scallion: right amount

Ginger: right amount

Cooking wine: moderate

Precautions: 1. The soup should be refrigerated after cooling, and then used for the old soup next time. 2. The firing time is for reference only. Different meat quality and firepower size will affect the firing time.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Hong Shao Rou