Braised pork in brown sauce(mi zhi hong shao rou )

Braised pork in brown sauce

Introduction:

"Braised pork is a very popular dish all over the country. It is said that the highest level of braised pork can be summed up in 16 words: 1. Fat but not greasy; 2. Rotten but not loose; 3. Bright but not black; 4. Thin but not firewood. On the basis of two failures, today we fully sum up the experience and lessons, and finally succeed! And also achieved the requirement of 16 words ~ ~ "

Production steps:

Step 1: to make braised pork, choose the pork with clear layers and a finger long thickness, and the skin should be tender.

Step 2: cut the pork into two centimeter square pieces.

Step 3: pour cold water into the skillet, pour the cut meat into the skillet and blanch over high heat for seven minutes.

Step 4: take out the meat and control it dry. Insert the fat part of the meat repeatedly with a bamboo stick. Insert the four sides several times to make it easy to get oil.

Step 5: this time, pour boiling water into the pot again, pour the processed meat into boiling water, and cook over high heat for five minutes.

Step 6: five minutes later, take out the water, and then put it into the frying pan to fry the oil over low heat. (put it directly into the pan without oil or water.)

Step 7: after frying, you will find a lot of oil~

Step 8: pour a little oil into the frying pan, put four spoonfuls of sugar, and keep stirring over low heat.

Step 9: after about 3-5 minutes, the sugar begins to melt until it changes color and becomes syrup. Continue stirring.

Step 10: in about 2 minutes, the syrup will start to bubble, stir for a while and turn into big bubbles (as shown in the picture). At this time, you will smell a taste of beginning to paste. At this time, immediately add a small half bowl (small bowl of rice) of cold water, and then pour in the processed meat and stir fry over high heat.

Step 11: stir fry for about one minute, the meat will be evenly colored, it seems that there will be a layer of sticky things on the surface, then turn off the heat and pour the meat into the pressure cooker.

Step 12: pour a bottle of beer into the pot.

Step 13: add seasoning: 1 teaspoon salt, 3 star anise, a handful of Chinese prickly ash, 7-8 dried peppers, 1 teaspoon fennel, 2 pieces of cinnamon and 2 pieces of fragrant leaves.

Step 14: a few scallion, ginger three pieces, wash cut into a pot. Add half a bowl of cold water to the pot, then cover and add valve, turn on the fire, and simmer for 7 minutes.

Step 15: turn off the heat after seven minutes, open the lid after the gas is exhausted, taste it, add some salt if the taste is light, and then turn on the low heat again to stew for 20 minutes.

Step 16: turn off the heat after seven minutes, open the lid after the gas is exhausted, taste it, add some salt if the taste is light, and then turn on the low heat again to stew for 20 minutes.

Step 17: skim the seasoning with a colander, leaving only the meat and soup on the plate. OK, it's done!

Materials required:

Pork: 500g

Beer: one bottle (600 ml)

Sugar: 4 teaspoons

Salt: two teaspoons

Pepper: a handful

Dried pepper: 7

Star anise: Three

Fennel: one teaspoon

Cinnamon: two pieces

Fragrant leaves: two

Onion: two

Ginger: three slices

Precautions: 1. Blanch the meat in cold water for seven minutes for the first time; 2. Use boiling water for five minutes for the second time after puncture; 3. Keep stirring the syrup with low heat; 4. Add the valve in the pressure cooker for seven minutes, and the meat will be cooked, but simmer for more than 20 minutes to fully collect the juice, so that the taste will be more rich and the meat will be rotten.

Production difficulty: Advanced

Technology: stewing

Production time: one hour

Taste: spiced

Chinese PinYin : Mi Zhi Hong Shao Rou