Master Pan's braised pork(mi zhi pan shi fu hong shao rou )

Master Pan's braised pork

Introduction:

"When it comes to braised meat, it's hard to tell when and where it came from. But since the Song Dynasty, braised meat has gone from the common people's dining table to the banquet of the literati and moved to the palace. "The price of good pork in Huangzhou is as cheap as dirt. The rich refuse to eat it, while the poor do not know how to cook it. Slow fire, less water, when the fire is full, it is beautiful. Come and have a bowl every morning, and you'll be too full for your family. " From this poem "eating pork" written by Su Dongpo, it is not difficult to see that Mr. Su is not only "delicious" like "coming to a bowl every morning", but also well versed in the cooking method of "slow fire, less water, when the fire is enough, it will be beautiful"

Production steps:

Materials required:

Chilled pork: moderate

Soy sauce: 2 teaspoons

Seasoning bag: one bag

matters needing attention:

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: spiced

Chinese PinYin : Mi Zhi Pan Shi Fu Hong Shao Rou