braised pork in brown sauce(hong shao rou )

braised pork in brown sauce

Introduction:

The main ingredients of braised pork with lees: 500g streaky pork seasoning: 100ml lees juice, 20g sugar, 10ml cooking wine, 10ml old soy sauce, 4G scallion, 4 ginger slices, 3 garlic slices, 3G salt water volume: 800ml (including lees juice, old soy sauce, cooking wine and other liquid raw materials). Methods: 1. Treat streaky pork: a) wash streaky pork, cut it into 2.5cm square pieces; b) scald it with boiling water, remove and wash it; 2 Pot start: a) put the processed streaky pork into the pot, add Xiangzao juice, sugar, salt (3 G), cooking wine, soy sauce, star anise, green onion, ginger, garlic, etc.; b) cover the pot, start the [braised pork] function, and conduct automatic cooking; 3) put out the pot and put on the plate: a) mix the raw materials evenly, and then put them into the plate

Production steps:

Step 1: wash the pork.

Step 2: cut into 2.5cm square pieces.

Step 3: scald with boiling water.

Step 4: remove and wash.

Step 5: 100 ml of lees juice, 20 g of sugar, 4 segments of green onion, 4 slices of ginger, 3 slices of garlic and 3 grams of salt.

Step 6: put the processed pork in the pot, add 100 ml of Xiangzao juice, sugar, salt (3 G), cooking wine, soy sauce, star anise, green onion, ginger, garlic, etc.

Step 7: close the lid of the pot and start the function of "braised pork" to cook automatically. During this period, you can read books, watch TV or do other housework. You can enjoy the delicious food when you hear the sound of the pot or turn it off automatically!

Step 8: after cooking, stir well and take out the pot.

Materials required:

Pork: 500g

Onion: 4 segments

Ginger: 4 tablets

Garlic: 3 cloves

Lees juice: 100ml

Sugar: 20g

Cooking wine: 10 ml

Old style: 10 ml

Salt: 3 G

Water: 800ml (including Xiangzao juice

Note: the unique flavor of Xiangzao juice is the leading factor of this dish, so this seasoning can not be omitted; Xiangzao juice can also be diluted with Xiangzao mud and yellow rice wine (the ratio of Xiangzao, yellow rice wine and water is 1:0.5:1) flavor:  Xiangzao flavor is strong, salty, sweet and delicious, fat but not greasy.  Xiangzao braised meat is a home recipe, which has the functions of Nourishing Yin, invigorating spleen, appetizing and treating anemia It tastes crisp and tender, delicious and fragrant.

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: salty and sweet

Chinese PinYin : Hong Shao Rou