Braised pork in brown sauce(mi zhi hong shao rou )

Braised pork in brown sauce

Introduction:

Production steps:

Step 1: cut the pork into pieces and bring to a boil. Put it out. It's blood draining.

Step 2: put a small amount of oil in the pot, and put ginger into the pot. Then put the pork in and stir fry until it turns yellow. Put in the green onion.

Step 3: add sugar to brighten the color. At this time, put in Sufu and a spoonful of Sufu soup (red Sufu must be used, so that the color is good and the meat will not be greasy). Then put yellow rice wine and soy sauce.

Step 4: set the meat on fire for half an hour.

Step 5: when there is still one third of the water, press the skin of the meat with a spatula. If it can rot, you can put salt. Turn off the heat after adding salt and simmer for 10 minutes to half an hour.

Step 6: collect the juice in a big fire. You can just load it

Materials required:

Pork: one jin

Ginger: right amount

Scallion: right amount

Salt: right amount

Sugar: right amount

Red Sufu: one piece

Old style: moderate

Note: I do the braised meat is mainly put sufu, Sufu must be put before the yellow rice wine. If you put it after the yellow rice wine, it will have a bad taste. In addition, I like to stew the braised pork for a while after it is cooked, so as to taste it and make it soft and rotten. Braised meat is delicious, mainly to achieve fat but not greasy, soft, rotten, fragrant.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Mi Zhi Hong Shao Rou