Braised pork with soy sauce(jiang xiang hong shao rou )

Braised pork with soy sauce

Introduction:

"Flavor: this dish has bright red color, strong sauce flavor, soft, crisp and delicious taste;  you can add oil absorbing nutritious side dishes such as potatoes, carrots and taro to balance nutrition and adjust the taste, which is also good for your health."

Production steps:

Step 1: 500g pork

Step 2: bean paste, salt, sugar, clove, scallion, ginger, pork

Step 3: blanch pork

Step 4: blanched pork

Step 5: pot all ingredients

Step 6: after the alarm is turned off automatically, stir and take out before leaving the boiler.

Materials required:

Pork: 500g

Bean paste: 30g

Soy sauce: 5ml (or 10ml soy sauce)

Salt: 2G

Sugar: 15g

Cloves: 3

Onion: 3 segments

Ginger: 3 tablets

Vinegar: 15 ml

Water: 800ml (including cooking wine and soy sauce)

Precautions: 1. Processing of pork: a) cut pork into cubes, scald it with boiling water and take it out; 2. Start the pot: a) put the pork in the pot, add soy sauce, salt (2G), sugar, clove, bean paste and water (800ml); b) cover the pot and start the function of "braised pork" for automatic cooking. When cooking is finished and the sauce is collected, the key points of adding seasoning vinegar are as follows:  Douban sauce is brown salty sauce brewed by soybeans, which is used to color and flavor the meat;  cooking wine is used to remove the fishy smell of the meat and increase the aroma of the sauce meat; If you put more cloves, it will be bitter. Just put two or three cloves to make the dish have a light clove flavor. Flavor: the dish is bright red, rich in sauce flavor, soft, crisp and delicious. Oil absorbing nutritious side dishes such as potatoes, carrots and taro can be added to balance the nutrition and adjust the taste. Tips: cloves are graceful, elegant and colorant It is pure, fragrant and pleasant to talk about. It can be used as seasoning to correct the taste and increase the fragrance. It is often used to make pickles, cakes and drinks.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Jiang Xiang Hong Shao Rou