Braised pork with soy sauce

Braised pork with soy sauce

Introduction:

Production steps:

Step 1: cut the pork into pieces the size of mahjong, blanch and wash.

Step 2: prepare onion, ginger, garlic, star anise and cinnamon.

Step 3: wash the bean sticks twice with warm water and drain.

Step 4: the soul of rural characteristic braised meat is the sweet glutinous rice wine. With it, there is no need to put sugar or fry sugar color. Now the kind of rural self brewed meat is hard to find. I bought it in the supermarket, and it is also marked with "Jiangxi specialty".

Step 5: put a little oil in the frying pan and heat it to 50%. Pour in the meat and start frying.

Step 6: stir out the fat and oil in the fat meat until the surface is slightly scorched, put the ingredients in the second step (except the onion knot) and stir fry until fragrant.

Step 7: pour in sweet glutinous rice wine and soy sauce, stir well.

Step 8: add oil bean strips, stir well, add water without oil bean strips and meat, put onion knot, bring to a boil over high heat, turn to low heat, simmer for about 1 hour.

Step 9: the soup starts to thicken and oil out, then add some salt to taste.

Materials required:

Pork: 500g

Fried bean stick: 400g

Scallion: 4

Ginger: 2 tablets

Garlic: 4 cloves

Star anise: 3

Cinnamon: 2 small pieces

Sweet glutinous rice wine: 20ml

Old style: 1 tablespoon

Salt: right amount

Note: in fact, it's delicious to cook with soy sauce. There's no need to add additional seasoning. Adding some salt tastes heavier, but it's the authentic traditional way.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: salty and sweet