braised pork in brown sauce(hong shao rou )

braised pork in brown sauce

Introduction:

"My son, who went to school in other places yesterday, came back by taxi overnight. I'm very happy to be a father. Happy, naturally want to get a few favorite dishes for my son, what kind of food? After thinking about it again and again, I'd better make a stewed pork and a pot of pork, stir fry two vegetables, and make a spare ribs soup, because when my son is still growing, I have to make up for him to make him grow taller. 》Today, I'll show you my braised meat. I hope you like it. "

Production steps:

Step 1: wash the pork and cut it into pieces of bone. Boil it in a cold water pan. Remove the blood foam and control the water. Heat another pot for a small fire, dry fry the meat, so that it won't be too greasy to eat.

Step 2: remove the meat and control the oil.

Step 3: stir out the oil.

Step 4: pour the oil out of the pot, wash and heat it, add proper amount of water, put in rock sugar and bring to a boil

Step 5: Boil the sugar until it bubbles and turns yellow.

Step 6: add the meat and ginger slices, stir in the right amount of soy sauce cooking wine "put a little more salt so that it won't be too sweet and greasy" and stir well. Cover the pot and simmer until the skin is rotten. Don't forget to stir a few times during this time, don't let the meat stick to the pot.

Step 7: finally collect the juice.

Step 8: take out the pot and put it on the plate.

Materials required:

Pork: 750g

Seasoned rice wine and ginger

Rock sugar: 100g

Note: this method does not use oil to fry the sugar color, and stir up some of the oil in the original meat, so it will not be greasy and will be healthier.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: sweet

Chinese PinYin : Hong Shao Rou