braised pork in brown sauce(hong shao rou )

braised pork in brown sauce

Introduction:

Production steps:

Step 1: 1. Wash the pork and boil the onion and ginger in the water until the pork can be pierced with chopsticks. 2. Put the pork in the refrigerator for a period of time. Forget to take pictures of these two steps. These two steps are mainly to make the braised pork without much effort to filter the blood, and it is more convenient to cut it into pieces

Step 2: cut the chilled pork into pieces

Step 3: do not add oil to heat the pot, throw the chilled pork into the pot ~ fry out oil ~ to avoid greasy

Step 4: it seems that the oil is almost there. Quickly take out the pork

Step 5: throw some rock candy in. (my father said that the color of rock candy is bright So I gave up the idea of using brown sugar

Step 6: when the rock sugar is slightly melted, add the pork and stir fry until the pork is bright

Step 7: stir fry pork with seasoned wine, add soy sauce after one or two minutes, stir fry (until the color is uniform) and add water to the pork. Then add star anise, cinnamon and scallion.

Step 8: wait for the meat to soften, bring to a boil, thicken the soup, and add salt

Materials required:

Pork: moderate

Cinnamon: moderate

Star anise: right amount

Salt: right amount

Scallion: right amount

Ginger: right amount

Cooking wine: moderate

Old style: moderate

Note: I don't know how to write tips or anything - but generally speaking, if the pork is difficult to cut, I always choose to cook it before cutting it or freeze it in the refrigerator for a period of time before taking it out to cut it. That way, the cut pieces are more straight! I think if this dish can be made with brown sugar, it should taste more sweet and heavy. Try it next time!

Production difficulty: simple

Process: firing

Production time: one hour

Taste: Maotai flavor

Chinese PinYin : Hong Shao Rou