braised pork in brown sauce(hong shao rou )

braised pork in brown sauce

Introduction:

Production steps:

Step 1: cut the streaky pork into strips and blanch it in cold water

Step 2: blanch and shape. (don't cut it into pieces and blanch it. The braised meat will be out of shape. What you burn is not beautiful.)

Step 3: take it out, cool it and cut it into cubes of the same size

Step 4: put a little oil in the pot and stir fry the onion, ginger, garlic and spices

Step 5: stir fry the meat (stir fry the oil in the meat)

Step 6: put a little oil in the pot, pour in the white granulated sugar and stir fry the sugar

Step 7: Step 7, fry until the sugar turns red, turn down the heat

Step 8: turn down the heat until the sugar turns red

Step 9: Step 8: turn off the fire and pour boiling water (this is the most important step in braised pork. The sugar color is the taste of caramel, which will make the braised pork fragrant with a slight caramel flavor)

The first step is to make the Tangshao meat turn slightly brown

Step 11: Step 10, add soy sauce to color and salt to taste,

Step 12: Step 9: pour into the meat, add a little Shaojiu and boiling water, add tea water to remove the fishy smell, and cook quickly,

Step 13: pour into the meat, add a little Shaojiu and boiling water, add tea water to remove the fishy smell, and cook quickly

Step 14: step 11, put into a deep pot, put in boiling water, boil over high heat, skim off the floating foam, change to low heat for 45 minutes.

Step 15: add soy sauce to color and salt to taste

Step 16: Step 12, change back to the frying pan, put rock sugar on the high heat to make the juice thick, then leave the pan, and garnish the scallion section. (the juice has a strong flavor. It's delicious when it's poured on the rice.)

Step 17: put it into a deep pot, add boiling water, boil over high heat, skim the foam, and lower the heat for 45 minutes

Step 18: change back to the frying pan, put rock sugar on the high heat to make the juice thick, then leave the pan, and garnish with chives. (the juice has a strong flavor. It's delicious when it's poured on the rice.)

Materials required:

Pork: 500g

Stew package: right amount

Scallion: right amount

Rock sugar: right amount

Star anise: right amount

Cardamom: right amount

Amomum villosum: right amount

Cinnamon: moderate

Ginger: right amount

Garlic: right amount

Note: tips the practice of braised meat will be slightly different around. In the south, soy sauce is used to color, while in the north, fried sugar is preferred. The raw materials are generally good pork (the so-called good pork should be layered, generally about five layers is better, so it is called "pork"), or "sitting buttock meat" (that is, back buttock tip). Can be put into cabbage, tofu, potatoes, carrots and other vegetables stew together, can change a variety of delicious stew.

Production difficulty: simple

Technology: stewing

Production time: 10 minutes

Taste: salty and sweet

Chinese PinYin : Hong Shao Rou