Braised pork in brown sauce(jia chang hong shao rou )

Braised pork in brown sauce

Introduction:

"Every time I cook braised pork in brown sauce, I seldom use streaky pork. Now my sister and I grow up, we all think about our weight and dare not use streaky pork to make braised pork, so it's a little difficult to stew the 7-cent lean and 3-cent fat pork to make stewed pork. It's delicious and not greasy. Mom's braised pork is never fried with sugar, and there's little soy sauce. The stewed pork is super fragrant It's hard to eat. I still can't learn it. I've made my mother's stewed pork for many years. It's only for my own study. For others, it's only for reference. Hee hee. "

Production steps:

Step 1: pork (7 points thin, 3 points fat), a green onion, red pepper, ginger, garlic.

Step 2: pork (7 points thin, 3 points fat), a green onion, red pepper, ginger, garlic.

Step 3: Seasoning: Cinnamon, star anise, Chinese prickly ash, fragrant leaves, sugar, vinegar, soy sauce, soy sauce, cooking wine, coarse salt.

Step 4: cool the pan and drain the oil.

Step 5: cool the oil in a hot pan.

Step 6: pour in the meat and stir fry until it changes color, then continue to stir fry for a few minutes to stir fry the fat.

Step 7: add vinegar, cover and stir fry for a while.

Step 8: pour in boiling water, no meat noodles. (note that boiled water is not cold water.)

Step 9: bring to a boil over high heat, skim off the foam, and add onion, ginger and red pepper.

Step 10: add cooking wine.

Step 11: add soy sauce.

Step 12: add appropriate amount of white sugar or rock sugar.

Step 13: cover the pot and simmer over low heat for one hour. After more than an hour, turn to high heat to collect the soup.

Materials required:

Pork: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Star anise: right amount

Soy sauce: right amount

Vinegar: right amount

Cooking wine: moderate

Dry red pepper: right amount

Note: 1. Although the braised meat is delicious, for the sake of health, it should be enough. 2. Ratio: vinegar - raw soy sauce - old soy sauce - cooking wine 2:2:1:13. No sugar color, little soy sauce, only a spoonful of sugar, simmered for more than an hour.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: Original

Chinese PinYin : Jia Chang Hong Shao Rou