braised pork in brown sauce(hong shao rou )

braised pork in brown sauce

Introduction:

"The most traditional braised meat is clean, crisp and not greasy. It's also good to eat the braised meat outside. It's just that the flavor of the sauce and spices is too strong. What you make is that the meat melts in your mouth

Production steps:

Step 1: material line-up review, cooking at home without a lot of spices. The food is fresh and original, even star anise can not be put.

Step 2: cut pork into pieces, soak in cold water, soak blood and dirty things. Soak for more than half an hour. Control the water content (or stick the pot and splash oil star). The meat is white. If you don't have time to soak, blanching is OK.

Step 3: heat a large iron pot, pour a little oil, stir fry the meat over low heat until the oil comes out. After frying, wash off the oil with hot water, and then pull it out with cold water, so it tastes good.

Step 4: key step: stir fry sugar. Wash the pan and dry it. Add a little oil, sugar, a catty of meat can have two spoonfuls of sugar. Sugar pot, keep stirring with shovel, when the sugar is sticky, easy to pick pot.

Step 5: the sugar melts, and the color gradually darkens. You can smell a sweet smell, which is the taste of ice sugar gourd. Now the next meat is shredded pork.

Step 6: pay attention to the small bubbles in the sugar color in the picture. When the sugar color is full of bubbles, there is a scorched fragrance in the sweet smell. When the sugar color becomes thin, it is fried. At this time under the meat, turn off the fire, stir well. How about a little red light_ (laughter)~

Step 7: the rest is easy. Add boiling water to casserole, meat, onion, ginger, star anise, cooking wine, cooking wine, salt and sugar. Sugar color fried in place, is not too sweet, so taste the taste and then add sugar. I added fresh soy sauce, a little bit of old color, this look like, like light color do not add.

Step 8: just stew. The meat is crisp and not greasy, and the soup is thick and not mixed. Take a few pieces of meat, pour the broth on the rice, add some vegetables, and have a few big bowls. A lot of convenient methods on the Internet are not as delicious as traditional ones

Materials required:

Pork: from 500g

Scallion: right amount

Ginger: right amount

Star anise: right amount

Cooking wine: moderate

Soy sauce: right amount

Sugar: right amount

Salt: right amount

Note: 1: the meat should be fried thoroughly, and the fish should be fried fragrant, so you can stir it for a while. Control out of a hand shredded cabbage, taste great. 2: Some people say that the color of sugar is not healthy. In fact, it's not eaten every day. The red and bright color of sugar can't be replaced by old style smoking. You can also go fishy. 3: If you use rock sugar, beat it in the microwave first, and it will be broken soon. I heard that the color of rock sugar is more beautiful than granulated sugar, so I always use rock sugar. 4: When frying sugar color, you feel that the temperature is too high. You can take the pot away from the fire at any time, so that it won't paste. 5: You can marinate eggs in the broth. It's also delicious.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Hong Shao Rou