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

Braised pork in brown sauce

Introduction:

Production steps:

Step 1: wash the pork and cut into four cubes, cut into potato cubes, slice ginger, flatten garlic, and cut into seven sections of dried pepper.

Step 2: put cold oil in the pot, and put 10 dried peppers into the pot at the same time. Pay attention not to burn the dried peppers. When the color changes, take them out and set them aside.

Step 3: add white sugar, boil sugar color. Simmer slowly with a small fire. Control the temperature. Stir with a spoon until all the sugar melts.

Step 4: after all the sugar is melted, add sugar color to the pork. Use medium high fire to stir fry the fat, so that it won't be greasy.

Step 5: stir fry until the color of the meat is golden. Stir fry over medium heat. Then add some Wang Shouyi thirteen spices and stir fry for 2 minutes.

Step 6: then add garlic and ginger, and stir fry pork until the fat is out. The process takes about five minutes.

Step 7: add cold or warm water, the water surface is not meat noodles, better higher. Cover the pan and simmer over low heat for 1 hour.

Step 8: add potatoes, try salt taste, at this time can add salt, pay attention not to be too salty. Cover the pan and simmer over low heat for 20 minutes. Then turn the heat to collect the juice. If you need to add chicken essence, you can add some chicken essence. If you feel that the salt is weak, you can add some salt.

Step 9: the home style braised pork is finished. This picture was taken by Xiaoyue when she was cooking dinner at home. The finished picture was taken in the heat. The lighting was not very good at night, but the taste was very good.

Step 10: finished product drawing

Materials required:

Pork: 1 jin

Potato: 200g

Jiang: one

Garlic: 4 cloves

Dried pepper: 17

Sugar: right amount

Li Jinji double tea: moderate

Wang Shouyi: 2G

Note: 1, fried pork fat must be fried out, so that eating will not be greasy, fat fried out, to ensure that do not like to eat fat friends will fall in love with this pork. 2. The meat must be stewed for one hour. The taste of the meat will come out when the time is enough. It will melt in the mouth when eating. 3. Other spices don't need to be put too much, too much spices will cover up the taste of the meat. 4. It's hard to say about the heat. It can only be based on experience. Chinese food is not as accurate as western food in terms of seasoning. It can only be based on the freshness of the ingredients, the weight of the ingredients, and the proper addition of salt, chicken essence and soy sauce. Everyone's taste is not the same, you can refer to the method.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: Maotai flavor

Chinese PinYin : Jia Chang Hong Shao Rou