Classic braised pork(jing dian hong shao rou )

Classic braised pork

Introduction:

"Braised pork in brown sauce is a classic Chinese dish, with festive colors and appetizers. In fact, the practice of braised meat is similar. There are many recipes in the world of delicious food. In fact, there is no original or not. Most of them are only slightly different in the treatment of small details. In fact, it also shows the popularity of this dish~^_ ^I'd like to join in the fun and make my own braised meat. Let's do it together? "

Production steps:

Step 1: before I cooked braised pork, I always wanted to buy a little more lean meat. Later, I found out that this kind of pork is delicious only when it's cooked. It's easy to melt when it's cooked well, and there's no greasy feeling of fat meat.

Step 2: when cutting, you can cut a little bigger, because it will shrink in the process of later cooking. If you change the knife, you can cut it as square as possible, and the dish will look better when it is burned. Cut pork with cooking wine, water slightly soak for a while.

Step 3: after soaking, blanch the pork until it changes color and take it out.

Step 4: take out the boiled pork and drain the water. You can use kitchen water to help dry the water, so as to avoid splashing oil when frying.

Step 5: take a clean pot without oil and water (I use an iron pot) and stir fry the pork until the oil comes out (you can be reactionary at the beginning, so as not to stick to the pot). If you don't like fat meat, you can stir it for a while to make it more oily. After stir frying, put the pork on the oil absorption paper to absorb the oil, and hold the remaining oil for standby.

Step 6: wash and dry the pan, add a little remaining oil, pour in crushed rock sugar, stir fry over low heat until the sugar is golden.

Step 7: when the sugar color is golden, add the pork and stir fry quickly, then spray the cooking wine, stir fry until the color is uniform, and then pour boiling water along the edge of the pot to avoid the pork. Then stir in a few old soy sauce, fresh shellfish, and then boil it, then add star anise, fragrant leaf, cinnamon and orange peel in turn. (because it's quick to stir fry the meat after the sugar is fried. I can't take a step-by-step picture. I'm sorry.)

Step 8: turn the saucepan or skillet, pour in all the ingredients in step 7, cover and simmer for about 40 minutes. (if the meat is large, you can stew it for a while.) during the stewing, always check to avoid drying and sticking to the pot.

Step 9: after the stewing in step 8, the skin of the meat is well blended with the lean meat. Then pour it into a clean frying pan and add salt and a little chicken essence to taste.

Materials required:

Streaky pork: moderate

Star anise: right amount

Fragrant leaves: appropriate amount

Cinnamon: moderate

Congjie: appropriate amount

Proper amount of orange (drying)

Rock sugar: right amount

Ginger: right amount

Cooking wine: moderate

Old style: moderate

Fresh shellfish sauce: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: 1, I use yellow rock sugar, other rock sugar can be, rock sugar will be more beautiful than white sugar. 2. When frying sugar, pay special attention to the heat. If you don't stir it enough, you can't get color. If you stir it too much, the taste will be bitter, and the color will be too dark and not bright enough. Practice more, grope more. 3, try to rely less on soy sauce coloring, too deep, not good-looking. 4. This year's oranges taste good, so some orange peels will be left to clean, and then dried in the air. The taste is very long

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: other

Chinese PinYin : Jing Dian Hong Shao Rou