Braised pork with Laba and garlic(la ba suan hong shao rou )

Braised pork with Laba and garlic

Introduction:

"What I have been doing before is ordinary braised pork. Once I put some Laba garlic in it, and the taste is very good. It's really great! The only drawback this time is that the pork is not very good. "

Production steps:

Step 1: blanch the pork in hot water and take it out for use.

Step 2: put a little cooking oil into the pot, heat the oil, add onion, ginger and pepper to make it smell, add pork, cooking wine and soy sauce to make pork color evenly. Add salt, stir fry evenly, pour in a large amount of boiling water, mainly to wipe the meat. Then add star anise, cinnamon, fragrant leaves and Laba garlic. Bring to a boil over high heat and simmer over low heat for half an hour.

Step 3: after half an hour, we collect the juice. After the juice is collected and dried, it can be taken out of the pot, and the remaining Laba garlic can be added as a decoration. It's all done!

Materials required:

Pork: 1.5 Jin

Laba garlic: six petals

Scallion: right amount

Ginger: right amount

Red pepper: one

Star anise: right amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Edible oil: right amount

Soy sauce: right amount

Salt: right amount

Rock sugar: right amount

Cooking wine: moderate

Note: 1. Boiling sugar color is too troublesome, now do not need sugar color, you can use soy sauce instead. 2. Laba garlic must be put on two or three pieces after adding boiling water, so that the flavor of Laba garlic can seep into the meat.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : La Ba Suan Hong Shao Rou